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Tender Crockpot Shredded Beef Tacos Recipe for Easy Weeknight Dinners

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This recipe features tender, slow-cooked shredded beef with smoky spices and a hint of citrus, perfect for easy weeknight dinners and crowd-pleasing taco nights.

Ingredients

Scale
  • 3–4 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 tablespoon chipotle adobo sauce
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • Juice of 1 lime
  • Salt and pepper to taste
  • Corn or flour tortillas for serving
  • Optional toppings: chopped cilantro, diced onions, sliced avocado, crumbled queso fresco, sour cream

Instructions

  1. Trim excess fat from the chuck roast but leave some marbling for flavor. Pat dry with paper towels to help with searing. (5 minutes)
  2. Generously sprinkle salt and pepper all over the roast. (2 minutes)
  3. Heat olive oil in a large skillet over medium-high heat until shimmering. Brown the beef on all sides, about 3-4 minutes per side, until a deep golden crust forms. (10 minutes)
  4. Place the seared roast in the crockpot. Add diced onions and minced garlic around the beef. (3 minutes)
  5. In a small bowl, whisk together beef broth, tomato paste, chopped chipotle peppers and sauce, cumin, chili powder, smoked paprika, oregano, and a pinch of salt. Pour this mixture over the beef in the crockpot. (5 minutes)
  6. Cover and cook on low for 8–9 hours or on high for 4–5 hours until the beef is fall-apart tender.
  7. Remove the beef to a cutting board and use two forks to shred it finely. Return shredded beef to the crockpot and mix with the cooking juices to keep it moist. (5 minutes)
  8. Stir in fresh lime juice for a bright kick. Adjust salt and spice as needed. (2 minutes)
  9. Warm tortillas in a dry skillet or microwave. Pile on shredded beef and top with your favorite garnishes like cilantro, onions, avocado, and queso fresco. (5 minutes)

Notes

Do not skip searing the beef to develop flavor and texture. Use fresh lime juice to brighten the dish. If sauce is too thin after shredding, cook uncovered on high for 15-20 minutes to thicken. For gluten-free, use corn tortillas and verify all ingredients. Leftovers store well in fridge for 4 days and freeze for up to 3 months.

Nutrition

Keywords: shredded beef tacos, crockpot beef tacos, slow cooker beef, easy weeknight dinner, taco recipe, chipotle beef, shredded beef, Mexican tacos

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