Slow Cooker Beef Tacos

Spice up your dinner routine with these mouthwatering Slow Cooker Beef Tacos! Tender and juicy beef is slow-cooked in a savory and spicy sauce that’s bursting with flavor. Chuck roast, chili powder, tomato paste, beef broth, minced onion flakes, tomato sauce, garlic cloves, lime juice, red pepper flakes, cumin, and coriander. Load up your tortillas with your favorite toppings like fresh cilantro, diced onions, and a squeeze of lime for an unforgettable taco experience.

bowl of shredded mexican beef on a platter with cheese, lettuce, tortillas, tomatoes, and jalapenos with text overlay

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Crock Pot Shredded Beef Tacos

Let me tell you, these Slow Cooker Beef Tacos are simply amazing! The beef is cooked low and slow in a savory and spicy sauce that infuses every bite with incredible flavor and tenderness. Not only are these tacos absolutely delicious, but they are also incredibly easy to make. Just toss everything in the slow cooker in the morning and come home to a delicious and satisfying meal that the whole family will love. Trust me, once you try these Slow Cooker Beef Tacos, they’ll become a regular on your dinner rotation!

stirring shredded mexican beef in the slow cooker

How to Make Slow Cooker Beef Tacos

This Mexican shredded beef is effortless to make with only a few simple ingredients. Cut a pot roast into cubes and season with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add beef cubes and pan sear the meat for a couple of minutes, until it starts to brown. Transfer meat to a 6-qt slow cooker. 

In a medium bowl, stir together chili powder, tomato paste, beef broth, minced onion flakes, tomato sauce, garlic cloves, lime juice, red pepper flakes, cumin, and coriander. Pour tomato mixture over the beef cubes. Cover the crockpot and cook on LOW heat for 8 hours. Use two forks to shred any large chunks. Garnish the taco meat with fresh cilantro, if desired.

Helpful Tips & Frequently Asked Questions

  • You can substitute a package of stew meat cubes for the Chuck roast.
  • Can substitute a packet of taco seasoning for all of the individual seasonings in the dish.
  • Do I have to brown the meat before adding it to the crockpot? No. You can skip that step if you are short on time.
  • Variations/Additions:
    • fresh chopped onion
    • bell peppers
    • chipotle peppers
    • cayenne pepper
  • Store leftovers in an airtight container in the refrigerator.
    • Reheat meat in the microwave.
    • Leftovers are great on top of a taco salad or in burritos.
platter of soft tacos with lettuce, tomato, and jalapenos with a side of rice

What to Serve with Chuck Roast Tacos

These tacos have been on repeat at our house. Load up your tortillas with your favorite toppings like shredded cheese, fresh cilantro, diced onions, and a squeeze of lime for a mouthwatering taco experience that is out of this world.

When it comes to serving Slow Cooker Beef Tacos, there are so many delicious options! One of my favorite sides to serve with these tasty tacos is a simple green salad. You could also serve some Mexican rice or black beans on the side for a classic Tex-Mex experience. And of course, don’t forget the tortilla chips and salsa! No matter what you choose to serve with your Slow Cooker Beef Tacos, you can’t go wrong with a little bit of spice and a whole lot of flavor.

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bowl of shredded mexican beef on a platter with cheese, lettuce, tortillas, tomatoes, and jalapenos with text overlay

Slow Cooker Beef Tacos

Yield: 8 people
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Spice up your dinner routine with these mouthwatering Slow Cooker Beef Tacos! Tender and juicy beef is slow-cooked in a savory and spicy sauce that's bursting with flavor. Chuck roast, chili powder, tomato paste, beef broth, minced onion flakes, tomato sauce, garlic cloves, lime juice, red pepper flakes, cumin, and coriander. Once the shredded beef is ready, simply load up your tortillas with your favorite toppings like fresh cilantro, diced onions, and a squeeze of lime for an unforgettable taco experience.

Ingredients:

  • lbs boneless beef chuck roast cut into 1-inch cubes
  • 1 tsp salt
  • ½ tsp pepper
  • 1 Tbsp olive oil
  • 1 Tbsp chili powder
  • 1 (6-oz) can tomato paste
  • 2 cups beef broth
  • 2 Tbsp dried minced onion flakes
  • 1 (8-oz) can tomato sauce
  • 2 garlic cloves minced
  • 1 lime, juiced
  • dash red pepper flakes
  • ½ tsp ground cumin
  • ¼ tsp ground coriander

Instructions:

  • Sprinkle beef evenly with salt and pepper.
  • Heat olive oil in a large skillet over medium-high heat. Add beef cubes and cook for 2 to 3 minutes, until starting to brown. Transfer meat to the slow cooker.
  • In a bowl, combine the remaining ingredients. Stir to combine. Pour tomato mixture over the beef.
  • Cover the slow cooker and cook on LOW heat for 8 hours or until beef is tender.
  • Serve with warm tortillas and desired toppings.

Notes:

  • Can substitute a packet of taco seasoning for all of the individual seasonings in the dish. 
  • Do I have to brown the meat before adding it to the crockpot? No. You can skip that step if you are short on time.
  • Can I cook the taco meat on HIGH? Yes! You can cook the pot roast on HIGH heat for 4 hours.
  • Variations/Additions:
    • fresh chopped onion
    • bell peppers
    • chipotle peppers
    • cayenne pepper
  • Store leftovers in an airtight container in the refrigerator.
    • Reheat meat in the microwave.
    • Leftovers are great on top of a taco salad or in burritos.

Steph

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stirring shredded mexican beef in the slow cooker with text overlay

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Comments

  1. Update on my tough beef……….
    Ended up having to throw the crock in my fridge overnight, and put it back on at noon today. The beef is now falling apart, and is super tender, juicy, and just falling apart. And, as it tastes, these are going to be the BEST tacos I've eaten in a long time. Mouth watering. Don't know why my beef took so long to tenderize, but the only issue I'm left with tonight is finding the right bib to keep the mess off my shirt.

    Great recipe.

  2. Give yourself 3 days for this recipe. My beef has been in the slow cooker for 6 hours and it is tough as nails (grass fed locally raised beef, custom order slaughter). The acid in the tomato and lime is acting against the beef and the collagen is not breaking down. The sauce tastes great, but it is toughening the meat, so hopefully I will be eating tacos in two days. I have cooked beef in water and turned it into succulent and tender shredded beef, this recipe is turning the meat into jerky. It fell off the bone, but is gathering around any bit of protein left in the meat.

    Good Luck!

  3. This looks great, that beef looks flavorful and juicy. I can't wait to pull out my slow cooker and try this recipe

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