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Shredded Beef Tacos Recipe

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4.3 from 13 reviews

These Shredded Beef Tacos feature tender, slow-cooked chuck roast infused with a blend of chili powder, cumin, and garlic. Cooked low and slow in a slow cooker, the beef is perfectly juicy and flavorful, ideal for serving in warm corn or flour tortillas with fresh toppings like lettuce, cheese, guacamole, and pico de gallo. A splash of lime juice and hot sauce add brightness and heat, making this a satisfying Mexican-inspired meal perfect for any occasion.

Ingredients

Beef and Seasonings

  • 1 (2.5 – 3 lb) chuck roast or cross rib roast
  • 1 1/2 Tbsp olive oil
  • Salt and freshly ground black pepper (about 1 tsp salt and 3/4 tsp pepper for seasoning)
  • 1 (14 oz) can beef broth
  • 1 1/2 Tbsp chili powder
  • 1/2 Tbsp cumin
  • 1/2 Tbsp onion powder
  • 1 tsp garlic powder
  • Juice of 1 lime

Toppings and Serving

  • Warmed corn tortillas or fresh flour tortillas
  • Chopped romaine lettuce
  • Shredded Monterey Jack or cheddar cheese
  • Guacamole or diced avocados
  • Sour cream (or Mexican crema)
  • Fresh pico de gallo or diced tomatoes
  • Freshly squeezed lime juice
  • Mexican hot sauce (such as Tapatio or Valentina)

Instructions

  1. Prepare and Sear the Beef: Heat olive oil in a large pot over medium-high heat. Pat the chuck roast dry with paper towels. Season both sides generously with salt and black pepper. Sear the beef in the hot pot until browned on both sides, about 3 to 4 minutes per side, creating a flavorful crust.
  2. Start Slow Cooker with Broth and Spices (Method 1): Transfer the seared beef to a 6 or 7-quart slow cooker. Using the same pot off the heat, quickly sauté chili powder, cumin, onion powder, and garlic powder in the residual heat. Pour in the beef broth and scrape the browned bits from the bottom of the pot to deglaze. Pour this broth mixture over the roast in the slow cooker.
  3. Slow Cooker Quick Start (Method 2): Alternatively, skip searing and place the roast directly into the slow cooker. Pour in the beef broth, then sprinkle salt, pepper, chili powder, cumin, onion powder, and garlic powder evenly on top and around the broth.
  4. Cook the Roast Low and Slow: Cover the slow cooker with the lid and cook on low heat for 8 hours until the beef is tender and shreddable.
  5. Shred the Beef: Remove the beef roast from the slow cooker. Use forks to shred the meat, removing any excess fat. Return the shredded beef to the slow cooker. Adjust seasoning with more salt if needed.
  6. Finish with Lime and Warm Through: Stir in fresh lime juice, cover again, and cook on low for an additional 10 minutes to meld flavors while you prepare tortillas and toppings.
  7. Drain and Serve: When ready to serve, remove the shredded beef with tongs or drain off excess juices by placing beef in a colander. Serve the beef in warmed tortillas with desired toppings such as lettuce, cheese, guacamole, sour cream, pico de gallo, lime juice, and Mexican hot sauce.

Notes

  • For more flavor, searing the meat before slow cooking is recommended but optional if time is tight.
  • Use either corn or flour tortillas depending on your preference.
  • You can prepare the toppings in advance to save time before serving.
  • If you like spicier tacos, add more chili powder or garnish with extra hot sauce.
  • Leftover shredded beef can be refrigerated for up to 3 days or frozen for longer storage.

Find it online: https://bitezly.com/shredded-beef-tacos-recipe/