Tender chuck roast is slowly cooked with a blend of Mexican spices for an easy, delicious beef recipe. These Slow Cooker Shredded Beef Tacos can be enjoyed in your favorite tortillas or used in many different meals!
Chuck roast is the perfect meat for the slow cooker. This cut of meat comes from the shoulder and is a tougher cut. Slow cooking ensures that the meat remains juicy, tender, and ultra-flavorful!
This recipe uses chuck roast along with Mexican flavors coming from spices like chipotle powder, cumin, and smoked paprika. You'll also add orange juice, lime juice, and some canned tomatoes with chilies to give the beef an extra boost of flavor to soak up while it's cooking.
The result is a tender shredded beef mixture that is savory, slightly sweet, and packed with flavor. You can enjoy it on tacos, burritos, salads, and more!
Why You’ll Love This Recipe
- Slow cooking ensures the beef is juicy, tender, and full of delicious Mexican flavors.
- You can prep this recipe ahead of time for a stress-free dinner any night of the week.
- Shredded beef can be used in tacos, burritos, quesadillas, or your favorite Mexican dishes!
- Chuck roast is an inexpensive cut of beef, making this dish budget-friendly.
Ingredients You’ll Need
- Chuck Roast - This cut of meat is perfect for the slow cooker as it breaks down and becomes nice and tender while soaking up all of the flavors.
- Salt & Pepper - A simple mix of salt and ground black pepper season the chuck roast before it gets seared.
- Olive Oil - Helps create a sear in the hot pan.
- Seasonings - A mix of chipotle powder, ground cumin, and smoked paprika helps give the beef a smoky and spicy Mexican flavor.
- Minced Garlic and Onion - Infuse the beef with aromatic garlic and onion flavor.
- Orange Juice - Adds a sweet citrus note to the beef that balances the flavor.
- Lime Juice - Helps to tenderize the beef while it cooks for extra juicy tacos.
- Beef Broth - Adds additional beefy flavor to the chuck roast as it slowly cooks.
- Rotel - Canned tomatoes with chilies give the beef an acidic tomato flavor with a kick of heat.
How To Make Shredded Beef Tacos In The Slow Cooker
Prepare the chuck roast: Pat the chuck roast dry with paper towels. Season both sides of the roast with salt and pepper. In a large skillet over medium-high heat, add olive oil and allow to heat up. Sear roast on all sides until browned—about 2 minutes per side. Add roast to a 6-quart slow cooker.
Assemble the seasonings: In a medium-sized mixing bowl, Add chipotle powder, cumin, paprika, garlic, orange juice, lime juice, and beef broth in a medium bowl. Mix until well combined and pour over the chuck roast. Top with the onions and canned tomatoes with green chilies.
Slow cook: Add the lid to the top of the slow cooker. Cook on LOW for 8 hours or HIGH for 4 hours.
Shred and serve: Once finished, remove the beef. Shred with two forks and mix into the juices. Serve on tortillas with your favorite toppings. Enjoy!
- For best results, cook the meat on LOW all the way through. Low heat will allow the collagen in the meat to break down, resulting in tender and juicy shredded beef.
- When searing the beef, be sure to get a crust on all sides. This will help to lock the moisture in the meat while it cooks.
- If you’re looking to save time, you can skip the searing step at the beginning of the recipe, though this may create less flavorful beef.
- If you’re short on time, you can make this recipe in a pressure cooker. Sear in saute mode, then cook for 60 minutes on high pressure and use the quick-release when done.
- You can use two forks to shred the beef, or you can use a stand mixer with a paddle attachment.
- If you don’t have all of the spices on hand, you can substitute them with taco seasoning or your favorite Mexican-inspired seasoning blend.
- For more heat, add a diced jalapeño or crushed red pepper flakes to the slow cooker before cooking.
- Add some vegetables to the mix, such as bell peppers, diced tomatoes, or other types of peppers.
- If you don’t have chuck roast on hand, you can use pork shoulder or chicken thighs in this recipe.
- You can substitute beef broth with chicken broth for a similar flavor profile.
Storing & Freezing
Storing: Once the beef is cooled, store it in an airtight container in the fridge for up to 4 days.
Freezing: Place the beef in a freezer-safe container with juices from the slow cooker and freeze for up to 2 months. Thaw in the refrigerator before reheating.
Reheating: The best way to reheat shredded beef is in a skillet over medium heat with a little more beef broth or olive oil until warmed through.
Yes, you can use other cuts of beef, such as sirloin or brisket. However, chuck roast has the most flavor and will produce the best result.
Absolutely! Feel free to experiment with different herbs and spices like oregano, garlic powder, chili powder, etc., to make it your own!
Yes, you can overcook pulled beef in a slow cooker. To prevent this, make sure to set the timer for the recommended cooking time and check it occasionally to ensure the beef doesn’t become too dry.
More Slow Cooker Beef Recipes
- The Best Slow Cooker Beef Stew
- Crock Pot Pepper Steak
- Slow Cooker BBQ Beef Sandwiches
- Slow Cooker Teriyaki Beef
- Crock Pot Philly Cheesesteak
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Slow Cooker Shredded Beef Tacos
- Season both sides of the roast with salt and pepper.
- In a large skillet over medium-high heat, add olive oil and allow to heat up. Sear roast on all sides until browned—about 2 minutes per side.
- Add roast to a 6-quart slow cooker.
- Add chipotle powder, cumin, paprika, garlic, orange juice, lime juice, and beef broth in a medium bowl. Mix until well combined and pour over roast.
- Top roast with onions and Rotel tomatoes.
- Cover and cook on low for 8 hours or high for 4 hours.
- Shred with two forks and mix into the juices.
- Serve on tortillas with your favorite toppings!
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.