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Crock Pot Mexican Shredded Beef Tacos

Crock pot Mexican shredded beef tacos with tender shreds and bold cumin-lime flavor. Cook chuck roast on low until it easily pulls apart, then assemble in warm tortillas with fresh toppings.
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Prep Time 10 minutes
Cook Time 8 hours
rest 10 minutes
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Main
Cuisine: Mexican
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 3 lb beef chuck roast
  • 1 cup beef broth
  • 1 onion halved
  • 6 garlic cloves
  • 2 tbsp cumin
  • 2 tsp oregano
  • 2 tsp chili powder
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 bay leaves
  • 0.333 cup lime juice of 2 limes
  • 16 soft flour or corn tortillas
Toppings
  • diced onion
  • cilantro
  • lime wedges or extra juice to finish
  • salsa
  • sour cream

Equipment

  • 1 slow cooker

Method
 

Slow-cook the beef
  1. Place the beef chuck roast in a slow cooker with beef broth, onion halves, garlic cloves, cumin, oregano, chili powder, black pepper, salt, and bay leaves. Cover and cook on low for 8 hours, until the beef shreds easily with a fork.
  2. Remove the beef and shred directly in the slow cooker, discarding any large fat pieces. Stir in the lime juice so the shredded beef stays flavorful.
  3. Warm the soft flour or corn tortillas until pliable and lightly steamy. Keep covered to prevent drying out.
Assemble and serve
  1. Fill each warmed tortilla with shredded beef and desired toppings: diced onion, cilantro, salsa, and sour cream. Serve with the cooking liquid on the side for dipping if desired.

Notes

Pro tip: shred the beef inside the slow cooker so it reabsorbs juices and stays moist. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the microwave or on the stovetop with a splash of cooking liquid. Freezing is yes—freeze beef and sauce separately for up to 3 months, then thaw and rewarm. For a lighter option, use sour cream sparingly or swap for plain Greek yogurt.