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Slow-Cooker Shredded Beef Tacos

Slow cooker shredded beef tacos with extremely tender, fork-shred meat and a taco-seasoned broth. Pile the beef into warm tortillas and finish with fresh toppings for a fast weeknight taco bar.
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Prep Time 10 minutes
Cook Time 6 hours
rest time 10 minutes
Total Time 6 hours 10 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

beef chuck roast
  • 3 lb beef chuck roast
beef broth
  • 1 cup beef broth
taco seasoning
  • 1 packet (1 oz) taco seasoning
white onion
  • 0.5 white onion
garlic
  • 4 clove garlic
salt
  • salt to taste
pepper
  • pepper to taste
tortillas
  • 1 warm tortillas for serving
lettuce
  • 1 lettuce for topping
tomato
  • 1 tomato for topping
cheese
  • 1 cheese for topping
sour cream
  • 1 sour cream for topping
salsa
  • 1 salsa for topping

Equipment

  • 1 slow cooker

Method
 

Slow-cook the beef
  1. Place the beef chuck roast in a slow cooker and sprinkle with taco seasoning. The meat should be evenly coated so you can see seasoning on the surface.
  2. Add beef broth, sliced white onion, and minced garlic to the slow cooker. Swirl the broth around the roast so it pools at the bottom.
  3. Cover and cook on low for 6 hours until the beef is extremely tender. A fork should slide in easily and the roast should shred apart with little resistance.
Shred and combine
  1. Remove the beef to a cutting board and let it rest for 10 minutes. You should notice the juices settle slightly before shredding.
  2. Shred the beef into bite-sized pieces using the fork. Stop when most pieces are shred-like rather than large chunks.
  3. Return the shredded beef to the slow cooker and stir to combine with the cooking liquid. The beef should look glossy and evenly coated in the seasoned broth.
Assemble the tacos
  1. Warm the tortillas until pliable for filling. They should be soft and lightly steamy but not brittle.
  2. Fill each tortilla with the shredded beef, then season to taste with salt and pepper. The beef should sit centered so toppings can be piled without spilling.
  3. Top tacos with lettuce, tomato, cheese, sour cream, and salsa. Arrange toppings so every taco gets a mix of crisp, cool, and tangy elements.
  4. Serve with the warm cooking liquid on the side for drizzling over tacos. Pouring should look saucy and loosen the beef for each bite.

Notes

For the easiest shredding, use two forks and pull with gentle pressure so the beef becomes bite-sized strands. Store leftovers in an airtight container in the refrigerator for up to 4 days; rewarm in the slow cooker or microwave with a splash of the cooking liquid. Freezing works well for shredded beef (up to 3 months) without the toppings. For a lower-sodium option, use a reduced-sodium taco seasoning and add salt only at the end to taste.