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Slow-Cooker Shredded Beef Tacos

Slow-cooker shredded beef tacos with fork-tender meat that shreds easily after 6 hours on low. Pile it into warm tortillas and finish with fresh toppings plus a drizzle of the cooking liquid.
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Prep Time 10 minutes
Cook Time 6 hours
rest 10 minutes
Total Time 8 hours
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 taco seasoning
white onion
  • 0.5 white onion white onion
garlic
  • 4 clove garlic
salt and pepper
  • 0.25 salt and pepper
warm tortillas
  • 1 warm tortillas
lettuce
  • 1 lettuce
tomato
  • 1 tomato
cheese
  • 1 cheese
sour cream
  • 1 sour cream
salsa
  • 1 salsa

Equipment

  • 1 slow cooker

Method
 

Slow-cook the beef
  1. Place the beef chuck roast in the slow cooker and sprinkle with taco seasoning. Spread the seasoning evenly so the top surfaces look speckled.
  2. Add beef broth, sliced white onion, and minced garlic to the slow cooker. The liquid should partially surround the roast.
  3. Cover and cook on low for 6 hours. The beef should become extremely tender and shred easily when pressed with a fork.
Shred, warm, and serve
  1. Remove the beef to a cutting board and shred into bite-sized pieces. The strands should fall apart into chunky shreds.
  2. Return the shredded beef to the slow cooker and stir to combine with the cooking liquid. The beef should look glossy and evenly coated.
  3. Warm tortillas, then fill each tortilla with shredded beef. You should see the beef steaming as it settles into the center.
  4. Top the tacos with lettuce, tomato, cheese, sour cream, and salsa. The toppings should be fresh and visibly layered.
  5. Serve with the warm cooking liquid on the side for drizzling over tacos. The liquid should look thinner and saucy when poured.

Notes

For the easiest shredding, cook until the beef feels nearly collapsing and a fork meets almost no resistance. Store leftovers in an airtight container in the fridge for up to 4 days; reheat in a covered skillet or in the slow cooker with a splash of broth. Freezing is yes—freeze shredded beef (with some cooking liquid) for up to 3 months and thaw overnight in the fridge. For a lower-sodium option, use a low-sodium taco seasoning and adjust with a light touch of salt and pepper.