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Slow-Cooker Shredded Beef Tacos

Slow-cooker shredded beef tacos with tender, easily shreddable chuck roast cooked on low for 6 hours. Serve the beef piled into warm tortillas and finish with a taco bar of fresh toppings and drizzling liquid.
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Prep Time 10 minutes
Cook Time 6 hours
rest time 10 minutes
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

beef chuck roast
  • 3 lb beef chuck roast Use chuck roast for the most tender, shred-ready result.
beef broth
  • 1 cup beef broth Helps braise the meat and forms the drizzling liquid.
taco seasoning
  • 1 packet taco seasoning Seasoning blend for classic taco flavor.
white onion
  • 0.5 white onion Slice thin so it softens and flavors the cooking liquid.
garlic
  • 4 clove garlic Minced for even distribution.
salt and pepper
  • 1 salt and pepper Season to taste after shredding and stirring the beef.
warm tortillas
  • 1 warm tortillas Warm just before filling so they stay pliable.
toppings: lettuce, tomato, cheese, sour cream, salsa
  • 1 toppings: lettuce, tomato, cheese, sour cream, salsa Arrange at a taco bar for easy, fresh topping choices.

Equipment

  • 1 slow cooker

Method
 

Slow-cook the beef
  1. Place beef chuck roast in a slow cooker and sprinkle with taco seasoning. Add beef broth, sliced white onion, and minced garlic.
  2. Cover and cook on low for 6 hours until beef is extremely tender and shreds easily with a fork. If the liquid looks very thick, give it a quick stir halfway through to prevent scorching.
Shred and finish
  1. Remove beef to a cutting board and shred into bite-sized pieces. Rest the shredded beef for 10 minutes so it firms slightly and absorbs cooking liquid better.
  2. Return shredded beef to the slow cooker and stir to combine with the cooking liquid. Taste and season with salt and pepper as needed.
Assemble tacos
  1. Warm tortillas and fill with shredded beef. Top each taco with desired toppings: lettuce, tomato, cheese, sour cream, salsa.
  2. Serve with the warm cooking liquid on the side for drizzling over tacos. Keep the liquid warm so it soaks into the beef without cooling.

Notes

Pro tip: shred the beef while it’s still warm and pliable, then stir it back in thoroughly so every bite gets coated. Refrigerate leftovers in an airtight container up to 4 days; reheat in the microwave or on the stovetop with a splash of the cooking liquid. Freezing is yes—freeze shredded beef with some cooking liquid up to 3 months and thaw overnight in the fridge. For a lower-sodium option, use a low-sodium taco seasoning packet and add salt gradually to taste.