Easy Crock Pot Shredded Beef Tacos
Easy crock pot shredded beef tacos are slow cooked with chuck roast, spices, and crushed tomatoes and are so tender that they’ll melt in your mouth. The beef is shredded and served in crispy corn tortillas, then dipped into the rich, flavorful consommé left behind in the slow cooker. This easy crock pot taco recipe is perfect for busy weeknights, casual entertaining, or anytime you’re craving restaurant-style tacos at home.
Ingredients
- 2.5-3 Lb. boneless beef chuck roast
- 2 cups low sodium beef broth
- 2 Tbsp. dried minced onion
- 3 tsp. minced garlic
- 1 Tbsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. oregano
- 1 15 oz can crushed tomatoes
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 pkg. corn tortillas
- 2 cups shredded monetary jack cheese
- limes for serving
Instructions
- Add chuck roast, beef broth, minced onion, minced garlic, chili powder, cumin, oregano, crushed tomatoes, salt, and pepper to crock pot.
- Cook on low for 5-6 hours or on high for 3-4 hours.
- Once meat has cooked and is fork tender, remove chuck roast and shred.
- The remaining juice will be used as your consommé for dipping. You can strain the tomatoes from the consommé if you prefer, then place shredded beef back into crock pot with juice.
- You can serve your shredded beef in soft flour tortillas, or you can prepare crispy corn beef tacos with the instructions below.
- In a large skillet heat olive oil or butter over medium high heat. Dip each corn tortilla in consommé (don't soak, just dip) and place in warm skillet. Cook tortilla for 3-4 minutes or until golden brown.
- Flip tortilla and add shredded cheese and shredded beef to one half of the tortilla. Continue cooking 3-4 minutes. Fold tortilla in half to form a taco.
- Cook tacos an additional 2-3 minutes until golden brown and crispy. Repeat with remaining tortillas and filling.
- Serve tacos with lime wedges, consommé for dipping and any additional toppings you prefer. Enjoy!
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