This is an easy crock pot shredded beef tacos recipe that has a delicious flavor. Put it in the crock pot in about 5 minutes in the morning and you don’t have to worry about it until it’s time for dinner.
This past summer, we had a family reunion in Washington. All of the families were assigned to make dinner on one of the nights while we were up there. My sister-in-law made these crock pot shredded beef tacos, and they were absolutely flavorful and delicious!
Everyone kept going back for seconds and thirds because they were so good. I’ve made these a few times now for my family, and we just love them.
I’m all about easy dinners, and this is a quick shredded beef tacos recipe that doesn’t take very long to combine the sauce to pour over the roast in the crock pot. It took me about 5 minutes mix the ingredients for the sauce and pour it over the roast.
I love to add lots of toppings to these tacos. Some of my favorites are fresh tomatoes, diced onions, and a lime that you squeeze the juice on top of the shredded beef. Another one of the many toppings we put on the tacos is this Herdez Guacamole Salsa. It’s a favorite topping that adds flavor and little bit of heat to the crock pot shredded beef tacos.
Some people may have questions about how to make shredded beef tacos, so here are a few questions and answers that may be helpful to you.
How Do You Shred Beef?
Shredding beef is like shredding other meats. After the meat is cooked, take two forks and put them by each other in a portion of meat, then pull the forks apart from each other in opposite direction to shred the beef. Be sure to discard the parts that are gristle.
Pro Tip: You can also take the cooked beef and place it in the bowl of your electric mixer with the paddle that you use to make cookies. Turn the electric mixer on low and it will shred the meat for you quickly.
What Cut Of Beef Is Best For Shredding? And What Kind of Beef Is Best for Tacos?
Now, I’m no expert when it comes to cuts of meat. When I’m at the store I choose roasts that are on sale and are the least expensive. After I cook the inexpensive roasts for for 8-10 hours in the slow cooker, they always shred so easily.
However, in doing some research, the best meat to cook and turn into shredded beef includes chuck roasts, rump roasts, beef briskets and round roasts. It’s the tough and inexpensive meats that shred the easiest. So the next time you are at the store, you can pick one of those up to make these quick shredded beef tacos.
I think you’ll really like this easy pulled beef recipe. So here is how to make these crock pot shredded beef tacos.
First, place the 6-7 pound roast in the slow cooker.
Next, in a medium bowl, combine and mix the olive oil, vinegar, soy sauce, salt, minced garlic, lime juice, black pepper, chili powder, cumin, garlic powder, oregano and paprika. Pour this over the roast in the slow cooker. Turn it on low and cook it 8-10 hours until it will easily shred and pull apart.
Once it’s done cooking, shred the roast and mix it back in with the sauce. Serve the shredded beef on corn or flour tortillas with toppings such as tomatoes, lettuce, shredded cheese, salsa (this Herdez Guacamole Salsa is one of our favorites!), sour cream, diced onion, cilantro, refried beans, and cut up limes. With the limes, you’ll squeeze the juice on top of the crock pot shredded beef tacos before you eat it.
Note: This recipe is for a 6-7 pound roast and will feed a group. This may be too much for a smaller family, so you could instead cook a 3-4 pound roast, but then you’ll need to cut all of the ingredients in half.
If you do cook a 6-7 pound roast, any extra shredded beef can be frozen and then thawed for a different meal. It’s nice to have freezer meals on hand when you have busy days.
- 6-7 pound roast
- ¼ cup olive oil
- ⅓ cup white vinegar
- ½ cup soy sauce
- 1 teaspoon salt
- 4 cloves garlic, minced
- 2 limes, juiced
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon paprika
- Corn tortillas
- Toppings: Tomatoes, lettuce, shredded cheese, salsa, sour cream, onion, cilantro, refried beans, and cut up limes (to squeeze juice on top of beef tacos)
- Place the roast in the slow cooker.
- In a medium bowl, combine and mix the olive oil, vinegar, soy sauce, salt, minced garlic, lime juice, black pepper, chili powder, cumin, garlic powder, oregano and paprika. Pour this over the roast in the slow cooker.
- Cook on low for 8-10 hours.
- Once it's done, shred the roast and mix it back in with the sauce.
- Serve the shredded beef on corn tortillas with the toppings listed above.
You might also like these easy recipes:
20 Easy Weeknight Dinners for the Family
Slow Cooker French Dip Sandwiches
Slow Cooker Hawaiian Meatballs
Slow Cooker Beef & Broccoli
Oven Baked Beef Tacos
Crock Pot Creamy Italian Chicken
Slow Cooker Ranch Chicken Tacos
Slow Cooker Black Bean & Corn Salsa Chicken
Crock Pot Ranch Pork Chops
And you will also like this 3 Ingredient Slow Cooker Apricot Chicken from my friend, Lisa, over at Making Life Blissful.
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