Shredded Beef For Tacos Slow Cooker

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Shut the front door! This Shredded Beef For Tacos Slow Cooker is hands down my favorite recipe for making shredded beef. Coming in second after this one is the BBQ beef. You won’t be disappointed with either one though! Shredded Beef For Tacos Slow Cooker recipe is so good you’ll never want to buy pre-made taco meat again.  

Slow cooker Mexican pulled beef

  • 05m prep
  • 8h cook
  • 6 servings
Slow cooker Mexican pulled beef

Cooking beef chuck in your crockpot guarantees extra tender meat, while sugar and vinegar help break the fat down and result in juicy beef that’s full of flavour. This shredded meat is perfect in tacos – just make sure you keep the delicious juices for dunking or drizzling!

LOW

629 calories per serve

Allergens: Recipe may contain gluten, wheat and yeast.

More nutrition information >

  • 7 Ingredients
  • 3 Method Steps
  • 1 x 35g packet Mexican seasoning
  • 3 tbsp tomato paste
  • 1/2 cup brown sugar
  • 1/3 cup apple cider vinegar
  • 1 large brown onion, halved, sliced
  • 1.5kg piece beef chuck roast
  • 1 cup Massel Beef Style Liquid Stock
  • Select all ingredients

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  • Step 1Combine seasoningUnsure of the quantity needed?Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!OK, GOT IT, tomato paste, sugar and vinegar in a bowl.
  • Step 2Arrange onion in a lightly greased slow cooker. Coat the beef in the Mexican paste and place on top of the onions. Pour stock around beef (don’t pour stock over beef). Cover and cook on HIGH for 8 hours. Transfer beef to a roasting tray. Using 2 forks, roughly shred. 
  • Step 3Transfer the liquid from the slow cooker to a large saucepan. Simmer over medium-high heat for 5 to 10 minutes or until the sauce thickens and is syrupy. Strain onions and scatter over beef. Pour over half the sauce and reserve remaining sauce to serve with tacos (see notes).

SLOW-COOKER SHREDDED BEEF TACOS

I think I may be one of the only people in the world who’s not a Chipotle fan. I know…judge away.

But. I absolutely love shredded beef tacos. They’re my absolute favorite thing to order at two of my favorite Mexican restaurants in town. So when I saw one of my favorite bloggers post a delicious photo and recipe of her shredded beef tacos a few months ago, I knew I had to give them a try!

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In the past whenever I’ve tried making shredded beef, the seasonings have always seemed too bland. But sure enough, this recipe — rockin’ the chipotle peppers, cumin, smoked paprika, garlic and more — made for some totally flavorful tacos!!! And for leftovers later in the week…it starred again in some quesadillas and sandwiches as well. 🙂

So bring out your crock pot, and give this recipe a try! It’s definitely a keeper!

SLOW COOKER SHREDDED BEEF TACOS

  •  prep time: 15 MINUTES
  •  total time: 15 MINUTES
  •  yield: 0 ABOUT 3-4 SERVINGS 1X

DESCRIPTION

This slow cooker shredded beef recipe is packed with flavor, simple to make, and the beef is delicious in all sorts of other recipes as well.


INGREDIENTS

SCALE1x2x3x

  • 2 Tbsp. olive oil, divided
  • 2 pounds beef (I used a boneless chuck roast)
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. smoked paprika
  • 1 cup beef stock
  • 2 Tbsp. tomato paste
  • 1 chipotle pepper in adobo sauce, minced (if you want extra flavor/heat, add an extra pepper)
  • 1 small white onion, diced
  • 5 cloves garlic, minced
  • Flour tortillas

FAVORITE TACO TOPPINGS:

  • guacamole or sliced avocado
  • salsa
  • Mexican rice
  • grated cheese
  • fresh lettuce
  • tomato
  • onion
  • cilantro
  • lime wedges

INSTRUCTIONS

  1. Whisk together the chili powder, cumin, and smoked paprika in a small bowl. Rub the spice mix into the beef, covering each side evenly.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Carefully place the beef in the skillet and sear on each side until browned, about 2 minutes per side. Remove the beef from the skillet and place in the bottom of a slow cooker.
  3. Add the remaining 1 tablespoon olive oil and diced onion to the saute pan. Saute for an additional 3 minutes, stirring occasionally. Add the garlic and saute for 1 minute. Add the beef stock and stir the pan to deglaze it, scraping up any browned bits from the bottom of the pan. Add tomato paste and minced chipotle, and whisk into the pan sauce until combined. Bring the sauce to a boil, reduce the heat, and simmer for a 3-5 minutes until the sauce has reduced and thickened slightly. Pour the pan sauce down over the beef in the slow cooker. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef shreds easily.
  4. Shred the beef with two forks, and toss to coat with any of the remaining juices. Serve the beef in the flour tortillas, topped with your favorite taco toppings.

MEXICAN SHREDDED BEEF {EASY, CROCK POT OR INSTANT POT RECIPE}

Flavor-packed Mexican Shredded Beef, made with just a roast and a few pantry staples! This easy no-fuss recipe is great for those on the go, and can be used in tacos, burritos, taquitos, quesadillas, and more!

This is a dump and go recipe…just set it and forget it in the slow-cooker!

No need to brown the roast first…although, you definitely can for an added depth of flavor! But, we skip this step…and it comes out full of flavor!

Cooking low and slow (for about 8-10 hours) is recommended!

If you are in a hurry you can cook on High for 4-6 hours, but the end result will not be as tender. Or, cook in the Instant Pot for a fraction of the time!

No Instant Pot or Crock Pot? No problem! Instructions on how to make Mexican Shredded beef on the Stove-top also included!

WHAT IS A GOOD CUT OF BEEF FOR MEXICAN SHREDDED BEEF?

We prefer to use Chuck Roast, but any tough cut of meat with good marbling will result in a fall-apart-tender shredded beef!

Once you have the roast, you only need a few simple ingredients:

  • Spices
  • Tomato Paste
  • Beef Broth
  • Lime

HOW TO MAKE CROCK POT MEXICAN SHREDDED BEEF

  • Combine all of the dry rub spices in a small bowl, set aside. In another bowl, whisk together the beef broth and tomato paste. 
  • Place the chuck roast in the Crock Pot insert. Rub half of the spices on the top of roast. Flip, and rub in the other half of the spices on the top and sides. 
  • Pour the broth/tomato paste mixture over the top and sides of the roast.
  • Cover, and cook on low for 8 hours. Check the roast is fork tender, and shreddable. (If it is still tough, cook an additional hour or more until fall-apart tender.)
  • Remove the roast, and place in a large bowl. Shred with two forks, discarding any excess fat. 
  • Return the beef to the pot, squeeze in lime juice, and stir. Do a taste, and add more salt if needed. Ready to serve!  (For a drier beef, leave the beef in the bowl, and add some broth to it until desired consistency/flavor is achieved).

INSTRUCTIONS FOR INSTANT POT MEXICAN SHREDDED BEEF

  • Follow the same prep instructions as the Crock Pot version, EXCEPT for add 1/2 cup more beef broth (so, 1 cup broth total). Then close the lid and set the valve to “sealing”.
  • Turn the Instant Pot on “Manual” mode for 90 minutes (or pressure cook on “HIGH”).
  • Once done, allow a 15 minute natural release (meaning: leave it alone!), then set the valve to “venting”.
  • Remove the roast, and place in a large bowl. Shred with two forks, discarding any excess fat.
  • Return the beef to the pot, squeeze in lime juice, and stir. Do a taste, and add more salt if needed. Ready to serve! (For a drier beef, leave the beef in the bowl, and add some broth to it until desired consistency/flavor is achieved.)

STOVE-TOP INSTRUCTIONS

  • Cut the roast into large chunks (about 4-6 pieces), then place into a Stock Pot, or a Dutch Oven. 
  • Sprinkle the dry rub over the chunks of beef, and rub in on all sides. 
  • Pour the broth/tomato sauce over the beef. (NOTE: Use and additional 1/2 cup broth, so 1 cup beef broth total!)
  • Cover, and simmer the meat on low for 2.5 hours. Check the beef is fork tender and shreddable, (continue cooking 30-60 minutes if it is still a little tough). 
  • Remove the roast, and place in a large bowl. Shred with two forks, discarding any excess fat.
  • Return the beef to the pot, squeeze in lime juice, and stir. Do a taste, and add more salt if needed. Ready to serve! (For a drier beef, leave the beef in the bowl, and add some broth to it until desired consistency/flavor is achieved.)

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