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Crock Pot Mexican Shredded Beef Tacos

Crock pot Mexican shredded beef tacos with tender, fork-shreddable beef simmered in flavorful spices and beef broth. Serve the shredded beef in soft flour or corn tortillas with fresh toppings and optional dipping with the cooking liquid.
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Prep Time 10 minutes
Cook Time 8 hours
rest 10 minutes
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 3 lb beef chuck roast
  • 1 cup beef broth
  • 1 onion halved
  • 6 garlic cloves, peeled
  • 2 tbsp cumin
  • 2 tsp oregano
  • 2 tsp chili powder
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 bay leaves
  • 2 limes juice of
Tacos
  • 16 soft flour or corn tortillas
  • 1 diced onion for topping
  • 1 cilantro for topping
  • 1 lime for topping
  • 1 salsa for topping
  • 1 sour cream for topping

Equipment

  • 1 slow cooker

Method
 

Slow-cook the beef
  1. Place the beef chuck roast in the slow cooker along with beef broth, onion halves, garlic cloves, cumin, oregano, chili powder, black pepper, salt, and bay leaves. Spread everything out so the seasoning contacts the meat evenly.
  2. Cover and cook on LOW for 8 hours until the beef shreds easily with a fork. The sauce should be fragrant and the meat should pull apart with minimal resistance.
Shred and finish
  1. Remove the beef and shred directly in the slow cooker, discarding any large fat pieces. Mix the shredded beef back into the spiced broth so every strand is coated.
  2. Stir in the juice of 2 limes. Taste and adjust seasoning if needed, then let it rest for 10 minutes so the flavors settle.
Assemble the tacos
  1. Warm the soft flour or corn tortillas until pliable and lightly steamy. Keep them covered so they don’t dry out.
  2. Fill each tortilla with shredded beef and top with diced onion, cilantro, lime, salsa, and sour cream. Spoon a little topping on each taco so the filling stays visible.
  3. Serve with the cooking liquid on the side for dipping if desired. Keep the liquid warm so it’s ready for anyone to add extra flavor.

Notes

Pro tip: when shredding, use the slow cooker insert to mix so the beef soaks up the broth and stays juicy. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in the microwave or on the stovetop with a splash of broth. Freezing is yes—freeze shredded beef and cooking liquid for up to 3 months, then thaw and reheat. For a gluten-free swap, use corn tortillas instead of flour.