This Shredded Beef Taco recipe brings tons of flavor without needing a long ingredient list or a lot of work. Happy Taco Night!
Tacos with ground beef are great and a classic way to get taco night going quickly. But when I plan ahead, I like to turn a beef roast into flavorful shredded meat for tacos. Thanks to all the seasoning in prepared salsa, I’m able to do that with only a handful of ingredients. It does take more time than ground beef, but it’s almost all hands-off thanks to the slow cooker.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
How To Cook The Shredded Beef
The recipe below uses the slow cooker to turn a chuck roast into delicious and tender shredded beef. If you’d prefer to cook your beef in the oven or in the Instant Pot, there are instructions and cooking times given over at my easy Shredded Beef recipe.
I kept the ingredient list in this taco recipe short by adding in tons of flavor quickly with prepared salsa and beef broth. You first season the roast with some salt and pepper, then put a sliced onion and the salsa into the slow cooker. Nestle in the seasoned beef roast and pour the beef broth over top.
Let the beef cook on low for six hour or on high for 4 hours. Once the beef is cooked, you can remove it and shred the beef with two forks. Mix in some onions and as much of the salsa and juices as you’d like.
I know that at this point you’re going to love this beef so much that you’re going to want to make it all the time. And you can! Make another batch of shredded beef and put it into these Shredded Beef Sandwiches which take inspiration from that famous Chicago-style Italian Beef.
Warming The Tortillas
My favorite methods for heating up the tortillas depends on the kind you’re using. For corn tortillas, I like to warm them up in the oven under the broiler so they get nice and toasty. There are other ways to warm up corn tortillas though.
If you prefer to use flour tortillas for your beef tacos, I like to stack them on a plate and cover with a damp paper towel. Then they can go into the microwave for 30 seconds. Easy!
How To Make Shredded Beef Tacos
Take that delicious Mexican shredded beef and your warmed tortillas and assemble your tacos! You can add in whatever your favorite taco toppings are – jalapenos, tomato, shredded cheese, green onions, sliced avocado, or sour cream.
You could also make some quick homemade Pico de Gallo or Black Bean and Corn Salsa to take your shredded beef tacos to the next level. And I always think some cilantro and a squeeze of fresh lime juice is a plus.
More Amazing Taco Recipes
As a big fan of tacos, I have recipes for all sorts so that my taco nights are always exciting. Check out the taco recipes I’ve linked to below, and be sure to browse through all of my Easy Weeknight Dinner Recipes (there are over 300 of them!) for more delicious inspiration for any night.
- Slow Cooker BBQ Pulled Pork Tacos
- Instant Pot Chicken Tacos
- Easy Tilapia Tacos
- Best Shrimp Tacos Recipe
- Easiest Carne Asada Tacos
Podcast Episode About Making Shredded Beef Tacos
Listen to me explain briefly about how to make these tacos, along with some other great tips, by clicking the play button below:
Listen to more Recipe of the Day episodes here.
Shredded Beef Tacos Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 4 servings 1x
- Category: Entrée
- Method: Slow Cooker
- Cuisine: American
DESCRIPTION
This Shredded Beef Taco recipe brings tons of flavor without needing a long ingredient list or a lot of work. Try serving with all your favorite taco fixings such as jalapenos, pico de gallo, cheese, sour cream, and guacamole. Enjoy! – Christine xo
Ingredients
- 2.5 lb. boneless chuck roast
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 large onion, sliced
- 1 cup salsa
- 1 cup beef broth
- 12 flour tortillas
Instructions
- Season roast all over with salt and pepper.
- To the slow cooker add the onion and salsa. Stir. Nestle the roast into the onion mixture. Pour the broth over top of the roast.
- Cook on LOW for 6 hours or on HIGH for 4 hours.
- Remove roast from slow cooker. Use two forks to shred beef into strands. Use a slotted spoon to scoop out some of the onions and salsa veggies, and stir them into the beef. Season beef to taste with salt and pepper.
- Heat tortillas by covering with a damp paper towel and microwaving for 30 seconds.
- Divide beef into the 12 tortillas and let everyone add their favorite toppings.
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