Go Back

Crock Pot Street Tacos

Crock pot street tacos with tender, succulent shredded beef piled into warm corn tortillas. Slow-cooked with cumin, oregano, onion, garlic, and beef broth for an easy Mexican-style filling.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main
Cuisine: Mexican
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

beef chuck roast
  • 3 lb beef chuck roast
onion
  • 1 onion
garlic
  • 6 clove garlic
cumin
  • 2 tsp cumin
oregano
  • 1 tsp oregano
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
beef broth
  • 0.5 cup beef broth
corn tortillas
  • 12 corn tortillas
diced onion for serving
  • 1 diced onion for serving
fresh cilantro for serving
  • 1 fresh cilantro for serving
lime wedges for serving
  • 1 lime wedges for serving
salsa for serving
  • 1 salsa for serving

Equipment

  • 1 slow cooker

Method
 

Slow-cook the beef
  1. Place beef chuck roast in a 6-quart slow cooker. Add onion halves, smashed garlic, cumin, oregano, salt, black pepper, and beef broth around the roast.
  2. Cover and cook on low for 6 hours until beef is very tender and shreds easily with a fork. You should see the meat pulling apart in strands when tested.
  3. Remove beef and let rest for 5 minutes, then shred. The shredded beef should look moist and break apart easily.
Warm and assemble tacos
  1. Warm small corn tortillas on a griddle or stovetop. Heat just until pliable with light browning spots, about 30-60 seconds per side.
  2. Fill each tortilla with shredded beef and top with diced onion for serving and fresh cilantro for serving. The toppings should be visible and fresh on top of the beef.
  3. Serve with lime wedges for serving and salsa for serving on the side. Cut limes and place salsa so everyone can add them to taste.

Notes

Pro tip: shred the beef while it’s still warm for the best texture, and spoon a little cooking liquid over it if it seems dry. Store leftovers in the fridge up to 4 days in a sealed container. Freezing is yes—freeze shredded beef (without tortillas) up to 3 months and thaw in the fridge before reheating. For a lighter option, use reduced-sodium beef broth and choose a leaner roast if available.