Shredded Beef Tacos
By: Minda, Posted: 11/7/2023
These Shredded Beef Tacos are easy to make and loaded with tons of flavor. Great for a family gathering or any weeknight dinner.
Looking for more easy dinners you can make any night? Try our Crock-Pot Chili Verde Tacos, Quick and Easy Homemade Chili, or BBQ Chicken Sandwiches.
Our Shredded Beef Tacos
I LOVE TACOS! Anytime Mike asks me what I want for dinner, it’s more than likely going to be some type of Mexican Food. There is nothing easier to make than a taco. This time, Mike mixed it up by trying a Mexican inspired shredded beef right in the Crock-Pot. The Crock-Pot is quickly becoming one of our favorite ways to make meals this fall. Being able to throw our dinner on to cook in the morning and have it ready to go for dinner is such a blessing after a busy day. Check out these easy to make Shredded Beef Tacos. We hope you love them as much as we do.
Ingredients, Substitutions, and Additions
Chuck Roast – Nothing beats a taco. I decided to go for a shredded beef taco this time around. A chuck roast is the perfect cut of beef for using in a Crock-Pot. Try searing your chuck roast before putting it into the Crock-Pot for an extra kick of flavor.
- Use a pair of tongs to help sear all sides of the roast to get a deeper and more flavorful pot roast.
- Make sure you heavily season all sides of your roast before searing.
Spices – Onion, oregano, garlic, cumin, tomato bouillon, salt, pepper, and chili powder make up the perfect combo for Shredded Beef Tacos.
Tortillas – Our family is divided right down the middle on what tortillas are best. We can tell you, whether you decide to go with flour or corn tortillas, it really doesn’t matter. Both are fantastic with the Shredded Beef.
Toppings – We kept things simple with these toppings with just some lettuce and a bit of our Homemade Pico de Gallo.
Preferred Pairings for Shredded Beef Tacos
Looking for some sides to complement your Shredded Beef Tacos? Try our Quick and Easy Mexican Rice, Homemade Pico de Gallo, and some Refried Beans.
Quick and Easy Mexican Rice – This is the best Mexican Rice with lots of flavor. Best of all it can be made in just a few minutes.
Homemade Pico de Gallo – Nothing beats a gook snack break. In just a few steps you can have an amazing Pico de Gallo that always hits the spot.
Refried Beans – Classic but oh so yummy, refried beans are the perfect addition to our tacos.
Ingredients for Shredded Beef Tacos
- 2.5 lbs Chuck Roast
- 1 medium Onion
- 2 tbs Oil
- 20 Corn Tortillas
Dry Rub
- 2 tbs Oregano
- 1 tbs Onion Powder
- 1 tbs Garlic Powder
- 1 tbs Cumin
- 1 tbs Chili Powder
- ½ tbs Tomato Bouillon
- 1 tsp Kosher Salt
- 1 tsp Pepper
Sauce
- 2 tbs Tomato Paste
- 2 tbs Oregano
- ½ tbs Tomato Bouillon
- 2 cups Beef Broth
Toppings
- 2.5 cups Shredded Lettuce
- 10 tbs Homemade Pico de Gallo
Directions
Chuck Roast, Seasonings, and Sauce Prep: Set chuck roast at room temperature for 20 minutes. Cut onion into onion into 1-inch slices, place into bowl and set aside. Mix all dry ingredients for rub and place into a small bowl. Fully combine all ingredients for sauce and set aside. .
Sear Chuck Roast and place in Crock-Pot: Remove chuck roast from packaging and heavily coat on all sides with dry rub ingredients. Add oil to a large pan and bring to a high heat. When the oil begins to ripple sear the roast on each side for 3 to 5 minutes or until a crust has formed. Remove roast from the pan and place in the Crock-Pot. Cover roast with 1 cup of prepped sauce.
Sauté Onions to deglaze pan: Add onions into the pan and cook for 5 to 7 minutes. Put sautéed onion into Crock-Pot over the chuck roast. Deglaze pan with remaining prepped sauce and add into Crock-Pot.
Set Crock-Pot: Cook on low for 8 hours.
Shred Roast: Remove roast from Crock-Pot and shred. Place shredded beef into a large bowl.
Assemble Tacos and Serve: Bring a small pan up to heat over a low heat. Place 2 corn tortillas in the pan on top of each other. Cook for 2 minutes flipping after one minute. Top tortillas with shredded beef, shredded lettuce, and Pico de Gallo. Repeat. Serve and enjoy!
Hi, We are Mike and Minda. Thank you for stopping to take a look at our Kick’n Kitchen! We are a husband and wife team that have a love for food and cooking. Come with us on our journey of rediscovering recipes from our youth and find new recipes to fall in love with.
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Shredded Beef Tacos
5
servings30
minutes9
hoursIngredients
2.5 lbs Chuck Roast
1 medium Onion
2 tbs Oil
20 Corn Tortillas
- Dry Rub
2 tbs Oregano
1 tbs Onion Powder
1 tbs Garlic Powder
1 tbs Cumin
1 tbs Chili Powder
½ tbs Tomato Bouillon
1 tsp Kosher Salt
1 tsp Pepper
- Sauce
2 tbs Tomato Paste
2 tbs Oregano
½ tbs Tomato Bouillon
2 cups Beef Broth
- Toppings
2.5 cups Shredded Lettuce
10 tbs Homemade Pico de Gallo
Directions
- Chuck Roast, Seasonings, and Sauce Prep: Set chuck roast at room temperature for 20 minutes. Cut onion into onion into 1-inch slices, place into bowl and set aside. Mix all dry ingredients for rub and place into a small bowl. Fully combine all ingredients for sauce and set aside. .
- Sear Chuck Roast and place in Crock-Pot: Remove chuck roast from packaging and heavily coat on all sides with dry rub ingredients. Add oil to a large pan and bring to a high heat. When the oil begins to ripple sear the roast on each side for 3 to 5 minutes or until a crust has formed. Remove roast from the pan and place in the Crock-Pot. Cover roast with 1 cup of prepped sauce.
- Sauté Onions to deglaze pan: Add onions into the pan and cook for 5 to 7 minutes. Put sautéed onion into Crock-Pot over the chuck roast. Deglaze pan with remaining prepped sauce and add into Crock-Pot.
- Set Crock-Pot: Cook on low for 8 hours.
- Shred Roast: Remove roast from Crock-Pot and shred. Place shredded beef into a large bowl.
- Assemble Tacos and Serve: Bring a small pan up to heat over a low heat. Place 2 corn tortillas in the pan on top of each other. Cook for 2 minutes flipping after one minute. Top tortillas with shredded beef, shredded lettuce, and Pico de Gallo. Repeat. Serve and enjoy!
