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Square image of tacos on plate showing toppings.
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5 from 1 vote

Shredded Beef Tacos

Let the Slow Cooker slave away to make these flavorful and irresistible Shredded Beef Tacos with this simple recipe! A fun taco night recipe that switches it up!
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Main Course
Cuisine: American, Mexican
Servings: 12 servings
Calories: 328kcal
Author: Tornadough Alli

Ingredients

  • 3 pound chuck roast
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons vegetable oil
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 16 ounces jarred salsa
  • Tortillas for serving
  • Taco toppings for serving

Instructions

  • Use salt and pepper to season the roast on both sides.
  • Heat a large skillet over medium-high heat. Once it's hot, add the oil and sear the roast on both sides so you get a good sear, we are looking for a deep golden brown which typically takes about 3-5 minutes per side to achieve.
  • Place the roast into your Slow Cooker.
  • Add garlic powder and onion powder on top of the roast.
  • Toss the salsa directly on top of the roast in the cooker.
  • Place the lid on and turn on low 7-8 hours or high 4-5 hours, until the meat is easily shreddable.
  • Remove the roast from the slow cooker and shred the meat. Toss any tough fatty bits.
  • Put the shredded beef back into the slow cooker insert and stir it with the juices still left in the cooker. Perform a taste test and add more salt if necessary.
  • Serve immediately in tortillas with your favorite taco toppings, and enjoy.

Notes

  1. This is a great recipe to build from. Making the shredded beef is easy and then it can be used on more than just tacos, see more ideas above. 
  2. Feel free to add whatever your favorite taco toppings are to your tacos when you serve. 
  3. Use whatever salsa is your favorite. Make sure to do a taste test of the meat before adding salt right before you serve it. Some salsas are saltier than others. 
  4. Let your cast iron skillet get nice and hot before adding the oil. It sears the beef easier that way. 
  5. This recipe makes 12 tacos, which is a great amount of food. I almost always have leftovers and the leftovers are soooo good!
  6. I like to store the juices from the slow cooker with the beef leftovers so they stay moist and flavorful. 
  7. This can be frozen, see above on how to do that.

Nutrition

Calories: 328kcal | Carbohydrates: 18g | Protein: 25g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 658mg | Potassium: 515mg | Fiber: 2g | Sugar: 3g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 4mg