Slow Cooker Shredded Beef Tacos
These Slow Cooker Shredded Beef Tacos solve your weeknight dinner problems and the beef is so versatile too. Use it in these tacos, or in enchiladas, quesadillas, burritos or as the protein for rice bowls!
Equipment
- Slow Cooker
- Frying Pan
Ingredients
Beef and Marinade
- 3 lb. Chuck steak boneless
- 2 Tbsp. olive oil
- 1 Tbsp. salt
- 1 Tbsp. pepper
- 2 cups beef broth
- 1/4 cup lime juice juice from 1 lime
- 1 white onion sliced
Beef Taco Seasoning
- 1 Tbsp. chipotle powder
- 1 Tbsp. paprika
- 2 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. cumin
Toppings
- 8 Flour tortillas
- cheese, onions, salsa, sour cream, avocado, guacamole, hot sauce, shredded lettuce or cabbage optional toppings
Instructions
- Cut beef into 4 large chunks and pat dry with paper towels. Season the beef on all sides with salt and pepper. Heat olive oil in a frying pan over medium heat. Sear steak for 2-5 minutes on each side.
- Transfer beef to crockpot. Add beef broth, lime juice, seasoning, and onions. Stir to combine.
- Cook on low for 8-10 hours. Shred and return beef to slow cooker juices.
- Assemble tacos with shredded beef and toppings.
Notes
Corn tortillas work well with this recipe too. For Dutch oven method: preheat oven to 325°F, sear meat, add liquid and seasoning, cover and cook 2.5-3 hours.