Slow Cooker Shredded Beef Tacos – easy recipes with ground beef
There’s something about shredded beef tacos that feels like a warm hug at the end of a hectic day. I made this recipe on a Tuesday that felt like a double Monday, and let me tell you—by the time dinner rolled around, it saved my night. Juicy, tender beef, slow-cooked till it practically falls apart, all wrapped up in a soft tortilla? Yes, please. The beauty of this recipe isn’t just in the flavor—it’s in the ease. You toss everything in the slow cooker in the morning, go about your life, and come back to something that smells like you’ve been cooking all day (when really, you haven’t). I like to top mine with pickled onions and a squeeze of lime, but you do you. It’s forgiving and unfussy—exactly how a weeknight dinner should be. Whether you’re feeding a hungry crowd, meal prepping, or just craving something better than takeout, these shredded beef tacos deliver. They’re packed with the kind of flavor that makes you look forward to leftovers.
Servings: 6 servings
Ingredients
- 2 lbs chuck roast
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup beef broth
- Juice of 1 lime
- Corn or flour tortillas, for serving
- Optional toppings: pickled onions, lime wedges, avocado, cilantro
Instructions
- Season the chuck roast on all sides with salt, pepper, and all the spices.
- Place the roast in a slow cooker and pour in the beef broth and lime juice.
- Cover and cook on low for 8 hours, or until the beef is tender and shreds easily.
- Remove the roast and shred it using two forks. Return the meat to the slow cooker to soak up the juices.
- Serve the shredded beef in warm tortillas with your favorite toppings.