Go Back
Feature image showing the delicious Crock Pot Mexican Shredded Beef Tacos served and garnished.

Crock Pot Mexican Shredded Beef Tacos

Create restaurant-quality Crock Pot Mexican Shredded Beef Tacos with this flavorful, slow-cooked recipe that melts in your mouth!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 290 kcal

Ingredients
  

Main Ingredients

  • beef chuck roast
  • olive oil
  • large onion
  • garlic
  • chili powder
  • cumin
  • smoked paprika
  • cayenne pepper
  • beef broth
  • lime juice
  • small corn tortillas
  • salt and pepper
  • fresh cilantro

Instructions
 

Steps

  • Season the beef chuck roast with salt, pepper, and olive oil. In a skillet, sear beef on all sides and transfer to crock pot.
  • Sauté onions and garlic in the skillet, then add to the crock pot.
  • Sprinkle chili powder, cumin, smoked paprika, and cayenne pepper over the beef.
  • Pour beef broth and lime juice over the ingredients.
  • Cover and cook on low heat in the crock pot for 8 hours.
  • Shred the beef with forks and mix well with juices.
  • Warm tortillas and serve beef, garnished with cilantro and any desired toppings.

Notes

Store leftovers in a sealed container and consume within 2–3 days for best taste. Frozen shredded beef can be stored up to 3 months.
Keyword Crockpot, Mexican, Tacos