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Slow-Cooker Shredded Beef Tacos

Slow-cooker shredded beef tacos with tender, fork-shreddable beef cooked low for 6 hours. Piled into warm tortillas and served with a simple taco bar of fresh toppings and drizzling cooking liquid.
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Prep Time 10 minutes
Cook Time 6 hours
rest 10 minutes
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck roast
  • 3 lb beef chuck roast
Cooking liquid and seasoning
  • 1 cup beef broth
  • 1 taco seasoning 1 packet
  • 0.5 g white onion sliced (use half)
  • 4 garlic cloves, minced
  • salt and pepper to taste season to your preference
Serving
  • 8 warm tortillas for serving
  • 1 lettuce fresh, for topping
  • 1 tomato fresh, for topping
  • 1 cheese shredded or crumbled, for topping
  • 1 sour cream for topping
  • 1 salsa for topping

Equipment

  • 1 slow cooker

Method
 

Cook the beef
  1. Place the beef chuck roast in a slow cooker and sprinkle with taco seasoning.
  2. Add the beef broth, sliced white onion, and minced garlic, then season with salt and pepper to taste.
  3. Cover and cook on low for 6 hours, until the beef is extremely tender and shreds easily with a fork; the surface should look soft and pull apart with gentle pressure.
Shred and reduce
  1. Remove the beef to a cutting board and shred into bite-sized pieces, using pressure to break it into strands.
  2. Return the shredded beef to the slow cooker and stir to combine with the cooking liquid, until glossy and evenly coated.
  3. Let the beef rest in the slow cooker for 10 minutes so it settles and thickens slightly; it should look saucy and cohesive.
Assemble tacos
  1. Warm the tortillas, then fill with shredded beef and arrange them so the meat is piled in the center.
  2. Top with lettuce, tomato, cheese, sour cream, and salsa, using a light layer so each bite shows toppings.
  3. Serve with the warm cooking liquid on the side for drizzling over tacos, so guests can adjust moisture and flavor per taco.

Notes

Pro tip: when shredding, pull the beef with two forks until it forms strands instead of chopped bits—this helps it stay juicy in the tortillas. Store leftovers in the refrigerator up to 4 days in a sealed container; rewarm gently in the slow cooker or microwave with a splash of the cooking liquid. Freezing is yes—freeze shredded beef (with some liquid) up to 3 months, thaw overnight in the fridge and reheat. For a lower-sodium option, use reduced-sodium beef broth and a low-sodium taco seasoning packet.