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crockpot shredded beef tacos, shredded beef in a hard taco shell, covered with cheese, sour cream and taco toppings
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3 from 8 votes

Slow Cooker Shredded Beef Tacos Recipe

These restaurant quality crockpot shredded beef tacos are a little sweet, a little spicy, with a strong beef flavor that makes a simple, delicious meal. 
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 8 people
Calories: 252kcal
Author: The Carefree Kitchen

Ingredients

Shredded Beef

  • 2-3 pounds roast beef chuck roast, rump roast, round roast, sirloin roast
  • 1 4-ounce can green chilis
  • 3 tablespoons light brown sugar
  • 2 tablespoons garlic minced
  • 2 tablespoons avocado oil
  • 2 tablespoons lime juice
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1/4 teaspoon red pepper flakes

Taco Toppings

  • 8 taco shells corn or flour
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup salsa
  • 1 head lettuce shredded
US Customary - Metric

Instructions

  • Cut the roast beef into 1" chunks, trimming off any large pieces of fat.
  • In a large bowl, combine the green chilis, brown sugar, minced garlic, oil, lime juice, cumin, salt, pepper and red pepper flakes. Add the beef and toss, then marinate for at least 2 hours, or up to 24 hours.
  • Add the beef and the marinade to the slow cooker, cover, and cook on high for 3 hours or on low for 4 ½ hours—until you can easily shred the meat with 2 forks.
  • Preheat the oven to broil, then remove the beef from the slow cooker. Shred it using 2 forks or your hands (if it doesn't shred easily, return to the slow cooker and continue to cook). Transfer to a baking dish and pour about 1 cup of the drippings over the beef.
  • Broil for about 10 minutes, stirring the meat every 2 minutes, or until the meat is lightly golden. 
  • Serve immediately with corn or flour tortillas, shredded cheese, sour cream, hot sauce and any other taco toppings you love.  Enjoy!

Notes

Storing instructions: store in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months. To thaw, transfer to the fridge overnight.
Reheating: reheat in the microwave, or transfer to an oven-safe pan, cover with aluminum foil, and reheat in a 350-degree oven for about 10 minutes until warmed through.

Nutrition

Calories: 252kcal | Carbohydrates: 23g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 568mg | Potassium: 243mg | Fiber: 3g | Sugar: 7g | Vitamin A: 666IU | Vitamin C: 4mg | Calcium: 165mg | Iron: 1mg