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Slow Cooker Shredded Beef Tacos

Succulent shredded beef simmered in a slow cooker, transformed into irresistible tacos perfect for any occasion.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 400
Ingredients Method Notes

Ingredients
  

Beef and Seasonings
  • 2 lbs chuck or blade roast, cut into 2-3 pieces
  • 1 tablespoon salt Plus more to taste
  • 1 tablespoon black pepper
  • 2 tablespoons canola or vegetable oil
  • 1 medium onion, thinly sliced
  • 2 tablespoons tomato paste
  • 2 tablespoons garlic powder
  • 2 tablespoons chili powder
  • 2 tablespoons brown sugar
  • 1 tablespoon cumin
  • 1 tablespoon onion powder
  • 1/2 tablespoon paprika
  • 1/4 cup low sodium beef broth
  • 1 Juice from 1 lime
Toppings
  • 1 cup fresh chopped onion
  • 1 cup pickled jalapenos or red onions
  • 1 cup Cotija cheese
  • 1 cup fresh chopped tomatoes (for topping, as desired)
  • as needed pieces Lime wedges

Method
 

Preparation
  1. Cut the roast into about 3 equal-sized pieces and season with salt and pepper on all sides.
  2. Heat a large skillet over medium-high heat and add the oil. When the oil is hot, sear the roast on all sides just until golden.
  3. Place the roast in a 3-4 quart slow cooker. Add the onion to the skillet and cook for 2-3 minutes until softened, then add to the slow cooker with the tomato paste.
  4. Combine garlic powder, chili powder, brown sugar, cumin, salt, onion powder, paprika, and black pepper. Sprinkle over the roast, add the beef broth, and toss to coat everything.
Cooking
  1. Cook on low for 6-8 hours, until beef can easily be pulled apart with two forks.
  2. Remove the meat to a cutting board and shred.
  3. Toss the shredded beef with lime juice and some of the juices if desired.
Serving
  1. Serve with tortillas and desired toppings like fresh chopped onion, pickled jalapenos, cotija cheese, lime wedges, and fresh chopped tomato.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.