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Crockpot Shredded Beef Tacos Recipe

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This Crockpot Shredded Beef Tacos recipe features tender, seasoned beef chuck roast slow-cooked to perfection with beef broth, mild green chilies, au jus gravy mix, and a blend of spices. The result is flavorful shredded beef that’s perfect for tacos and freezer friendly for easy future meals. Serve with your favorite tortillas and toppings for a delicious taco night.

  • Author: Zara
  • Prep Time: 5 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 5 minutes
  • Yield: 12 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Mexican

Ingredients

Main Ingredients

  • 3-4 pounds beef chuck roast
  • 1/4 cup beef broth
  • 2 (4 ounce) cans mild green chilies with juices
  • 1 (1 ounce) packet au jus gravy mix
  • 1 tablespoon chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 cup unsalted butter, cut into pieces

For Serving (Optional)

  • Corn or flour tortillas
  • Chopped red onions
  • Avocado slices
  • Lime wedges
  • Chipotle ranch dressing

Instructions

  1. Prepare the Slow Cooker: Place the beef chuck roast inside the slow cooker and pour in the beef broth evenly over the meat.
  2. Add Chilies and Seasonings: Scatter the mild green chilies with juices around the roast. Sprinkle the entire roast with the au jus gravy mix, chili powder, smoked paprika, cumin, garlic powder, and onion powder to evenly coat the meat with flavor.
  3. Add Butter: Place the pieces of unsalted butter on top of the roast to melt and infuse richness during cooking.
  4. Slow Cook the Beef: Cover the slow cooker with its lid and cook on low for 8 hours or until the beef is fall-apart tender and easy to shred.
  5. Prepare Sauce (Optional): While the beef cooks, prepare chipotle ranch dressing if desired, then cover and refrigerate until serving time.
  6. Shred the Beef: Using two forks, shred the cooked beef directly in the slow cooker, mixing it well with the cooking juices to keep it moist and flavorful.
  7. Serve: Warm tortillas and assemble tacos with the shredded beef and your preferred toppings such as red onions, avocado, lime, and chipotle ranch dressing.

Notes

  • You can freeze the cooked shredded beef in airtight containers for up to 3 months to enjoy later.
  • Adjust the spice level by choosing mild or hot green chilies according to preference.
  • This recipe is very flexible, perfect for meal prepping and easy weekday dinners.
  • Use either corn or flour tortillas based on your dietary preferences.
  • Leftover beef can also be used in burritos, quesadillas, or salads.

Find it online: https://zaracooking.com/crockpot-shredded-beef-tacos-recipe/