Description
These Crockpot Mexican Shredded Beef Tacos are juicy, bold, and effortless. Chuck roast slow-cooked with smoky spices and zesty lime juice delivers a flavor-packed filling perfect for taco night or easy meal prep.
Ingredients
3–4 lbs chuck roast
1 yellow onion, chopped
4 garlic cloves, minced
1 cup beef broth
2 tablespoons lime juice
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
12 corn tortillas
Optional toppings: pico de gallo, chopped cilantro, diced onions, avocado slices, shredded cheese
Instructions
1. Trim excess fat from the chuck roast. Chop the onion and mince the garlic.
2. In a small bowl, mix chili powder, cumin, smoked paprika, oregano, salt, and pepper.
3. Add chopped onion and garlic to the crockpot. Place the chuck roast on top.
4. Sprinkle the seasoning mix over the roast. Pour in beef broth and lime juice.
5. Cover and cook on LOW for 8–10 hours or on HIGH for 4–5 hours.
6. Once cooked, remove the roast and shred using two forks.
7. Return shredded beef to the crockpot to soak in the juices.
8. Warm tortillas and fill each with the beef. Add desired toppings.
9. Serve immediately or store beef in juices for later use.
Notes
For best flavor, let the beef soak in its juices at least 15 minutes after shredding.
Use a slotted spoon to avoid soggy tacos when serving.
For crispier tortillas, toast them on a skillet before filling.
- Prep Time: 10 minutes
- Cook Time: 8–10 hours (low) or 4–5 hours (high)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 430
- Sugar: 2g
- Sodium: 480mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg