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These shredded beef tacos are super flavorful, tender, and made in the slow cooker! Made with chuck roast, spices, and enchilada sauce!
I love serving these with guacamole and lots of lime and hot sauce.
I recently made steak tacos, and you guys loved them and requested more taco recipes. So I just had to share slow cooker tacos! The fall is fast approaching, and the slow cooker is so convenient for those chilly evenings when you crave a comforting meal without spending all day in the kitchen.
For more taco recipes, check out these crockpot shredded chicken tacos and chorizo tacos!
Table of Contents
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Beef – I highly recommend using chuck roast for this recipe, its marbling adds great flavor. Venison is another excellent option, but it’s super lean, so if you choose venison, be sure to add about half a stick of unsalted butter for some extra flavor.
- Tortillas – Warm corn or flour tortillas are both great options.
- Guacamole – I recommend making it yourself, it’s so easy! But store-bought is fine if you don’t have ripe avocados available.
- Enchilada Sauce – Homemade or store-bought enchilada sauce works. Just make sure to use mild red enchilada sauce if using store-bought.
TOP TIPS
- If you’re using corn tortillas, be sure to double up and use two per taco. The shredded beef and sauce are quite heavy, and a single corn tortilla may tear and cause the taco to fall apart.
- For best results, I highly recommend serving these tacos with guacamole, hot sauce, and lime.
- If you’re not a fan of guacamole, serve these with queso fresco and pickled onions instead! So good!
- Before serving the beef on warm tortillas, be sure to shake off any excess liquid, especially if you’re using flour tortillas. Otherwise, the liquid can make the tortillas a bit gummy.
- Want to add some spice? Add some cayenne pepper or jalapenos.
- Not in the mood for tacos? Make quesadillas with the shredded beef and cheddar cheese instead, and serve them with sour cream. They’re absolutely delicious!
STORAGE
Place any leftover shredded beef in an air-tight container and refrigerate for up to 3 days. Simply reheat in the microwave or on the stovetop until heated through.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Slow Cooker Shredded Beef Tacos
Equipment
- Slow Cooker
Ingredients
- 4 lbs Chuck Roast Beef, Boneless
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon oregano
- 1 ½ teaspoon Kosher salt , or to taste
- 1 teaspoon black pepper
- 19 ounces red enchilada sauce
- 2 garlic cloves , finely minced
- 1 lime, juiced
- oil, for searing meat
- corn tortillas
- guacamole
Instructions
- Heat some oil in a heavy skillet over medium-high heat.
- Season the chuck roast with salt and pepper on both sides. Add the chuck roast to the skillet and cook for 7 minutes on each side.
- Remove the chuck roast from the skillet and add it to the slow cooker along with 1 ½ teaspoons salt, 1 teaspoon black pepper, onion powder, garlic powder, cumin, oregano, chili powder, enchilada sauce, minced garlic, and lime juice.
- Cover and cook for 4 hours on high or on low for 6 hours.
- Once the meat is tender, remove it from the slow cooker and shred it using two forks. Place the shredded beef back into the slow cooker and check for seasoning.
- Serve on warm corn tortillas with guacamole, lime, hot sauce, if desired, and enjoy!
Notes
- If you’re using corn tortillas, be sure to double up and use two per taco. The shredded beef and sauce are quite heavy, and a single corn tortilla may tear and cause the taco to fall apart.
- For best results, I highly recommend serving these tacos with guacamole, hot sauce, and lime.
- If you’re not a fan of guacamole, serve these with queso fresco and pickled onions instead! So good!
- Before serving the beef on warm tortillas, be sure to shake off any excess liquid, especially if you’re using flour tortillas. Otherwise, the liquid can make the tortillas a bit gummy.
- Want to add some spice? Add some cayenne pepper or jalapenos.
- Not in the mood for tacos? Make quesadillas with the shredded beef and cheddar cheese instead, and serve them with sour cream. They’re absolutely delicious!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
