Shredded Beef Tacos

These shredded beef tacos are flavor-packed made with a roast and a few Mexican pantry staples. Slow cook until tender, then just shred and pile into a tortilla with all your favorite toppings!

I love combining the ease of the slow cooker with Mexican recipes. Other favorites include slow cooker carnitas, taco lasagna and green chili burritos!

Mexican Shredded Beef Tacos

I’m all about easy slow cooker meals and these crockpot shredded beef tacos are a favorite! When I don’t have hours to make my beef birria recipe and it’s not grilling season for carne asada tacos, these are our favorite for taco Tuesday!

Top your slow cooker shredded beef tacos with pico de gallo and serve on a regular hard shell tacos or soft flour tortillas. Try the shredded beef for burritos and chimichangas as well! It’s a 5-ingredient crockpot meal that you can prep in the morning and it’s ready to go by dinner.

How to Make Shredded Beef Tacos

Scroll down for the printable recipe.

• Add roast to crockpot. Place the beef in the slow cooker and pour the water in. Then season the meat with salt and pepper. Add in the salsa, green chiles, chili powder and cumin.
• Cook. Cover with the lid and cook on low for 6 to 8 hours, or until the meat is tender and will easily shred.
• Shred. Remove roast from crockpot and discard any fat that’s on the meat. Use two forks to shred the beef and then place back in the slow cooker with the juices. Turn to the warm setting until ready to serve.

Favorite Toppings

Once the beef is shredded, it’s time to begin assembling your tacos! Place the meat inside a taco shell and then add any of the delicious toppings below. My favorite topping is fresh pico de gallo…I love using fresh ingredients from my garden to make it!

• Pico de gallo
• Cilantro
• Jalapenos
• Guacamole
• Squeeze of lime juice
• Pickled onions
• Drizzle of cilantro lime dressing

Cooking Tips

• Crockpot liner. Another reason to love the slow cooker…using a liner! No extra dishes and a super easy clean up.
• Best cut of beef. Just like my barbacoa recipe, I use boneless beef chuck roast. It gets perfectly tender and juicy in the crockpot and is super easy to shred.
• Spicy. If you like heat, feel free to add more chili powder, green chiles or a sprinkle of red pepper flakes.
• More flavor. You can add in some minced garlic and chopped onions for even more flavor.
• Low and slow. Chuck roast needs to cook low and slow, so make sure you put the meat in the crockpot in the morning so that it can cook all day. Don’t try to cook it on high speed for less time…the meat won’t be as tender and juicy.
• Repurpose leftovers. This shredded beef is so versatile…you can use leftovers to make a totally new dish! Use it for sheet pan nachos, beef enchiladas or as a filling for taco pockets.

Freezing Leftovers

This shredded beef is perfect for freezing!

Simply place any leftover meat in a zip top bag to freeze for later. I like to write the date on the bag with a permanent marker. Then store in the freezer for up to 6 months.

Let thaw in the fridge overnight, or set at room temperature for a few hours until no longer frozen. If I’m in a pinch, I’ll run the bag under warm water to thaw the meat faster.

Other Types of Tacos

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