Slow Cooker Shredded Beef (for Tacos + More!)
Perfectly spiced and incredibly easy to prepare, this slow cooker shredded beef is super versatile and makes the best beef tacos, enchiladas + more! You’ll love how it saves you time (no searing required), just dump and go for the most succulent, fork tender beef.
5 star review
“This recipe is exactly what I need for the nights we get home after a busy day and need dinner ready for our family. The beef was gobbled up by all three of us on the first night as tacos and the leftovers have been used on salads, nachos, and over rice. It’s super easy to make and tastes great. My husband has been trying to convince me to eat other things for lunch so he can have as much of the leftovers as possible. It makes a lot, so we’ve been talking about how easy it’ll make having friends and family over for dinner.”
– Amanda
The Easiest Mexican Shredded Beef in the Crockpt!
Say hello to your new go-to shredded beef recipe! Not only is this shredded beef succulent and perfectly spiced with classic Mexican-inspired flavors, it’s also incredibly easy to prepare (it’s our new favorite dump & go recipe and it makes the best shredded beef tacos). Since it’s so quick to prep (less than 5 minutes), requires no pre-searing or cooking, and has a simple ingredient list, this is just the thing to make when you need to feed a crowd. It’s the perfect recipe to use for a party or a festive weeknight meal at home.
Process & Tips for Perfectly Tender Shredded Beef
- Depending on the heat level of your slow cooker and the thickness of your chuck roast, cook time may vary – so I’ve given a range in the recipe card, but start checking on the early side and go from there.
- If the meat is not very tender and shreddable at the end of the directed cook time, simply cover and add more cook time (in 30 minute increments, on high) until it shreds easily.
- For this recipe there is no need to add extra liquid, as the meat and the onions will add lots of flavor and create their own juices during the low & slow cook time.
Tacos, Enchiladas and More!
- This shredded beef makes killer tacos topped with my 4-ingredient guacamole and fresh tomato salsa)!
- Or, try it in shredded beef enchiladas — just swap the beef for chicken in these simple and tasty enchilada recipe.
- You can also use it to make a delicious taco salad by serving it on top of shredded romaine lettuce with chipotle honey vinaigrette, pico de gallo, sliced avocado, and crushed tortilla chips for extra crunch.
- Stretch the remaining shredded beef into some next-level shredded beef nachos too! Just pile the shredded beef on top of chips, top with cheese, beans, pickled jalapenos, and pop under a broiler for a few minutes until crispy.
Key Ingredients & Substitutions
- Beef chuck-eye roast: I used boneless beef chuck-eye roast for this recipe for the most tender and flavorful shredded beef. If you use bone-in chuck roast it may make the cook time longer. I like to trim the fat, but feel free to leave it on for a richer final product.
- Tomato paste: In testing I found that tomato paste adds great concentrated flavor to the meat. Got leftover tomato paste? Remove it from the can, pop it in a freezer safe bag, and freeze for the next time you make this recipe.
- Mild chili powder: The chili powder (along with the garlic powder, smoked paprika, and cumin) is my favorite base for making our own homemade seasoning. Mild chili powder doesn’t add much heat to your recipe but does add lots of flavor.
- Smoked paprika: The smoked paprika lends a smoky flavor that we love, but if you don’t have it regular paprika will work.
Make it Spicy!
Make this recipe spicy by adding ½ teaspoon cayenne powder and 1/4 teaspoon freshly ground black pepper to the spice mixture prior to cooking and serve with spicy hot sauce.
This Recipe Is…
Dairy FreeGluten FreeNut FreePaleoWhole30
Easiest Slow Cooker Shredded Beef (for Tacos + More!)
Ingredients
- 3 lbs boneless beef chuck-eye roast, trimmed and quartered
- 1 large yellow onion, thinly sliced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic powder
- 1 teaspoon mild chili powder
- 1 teaspoon smoked paprika
- 1 ¼ teaspoon kosher salt, divided
To Add at the End
- 2 tablespoons fresh lime juice
Equipment
Instructions
- Place the onion, tomato paste, and ¼ teaspoon of salt in the bottom of a 6-quart slow cooker, until well combined.
- In a small bowl, stir together the cumin, garlic powder, chili powder, smoked paprika, and 1 teaspoon salt in a small bowl.
- Sprinkle the spice mixture evenly over the meat, patting the mixture onto all sides.
- Place the meat on top of the onion mixture.
- Cover and cook on low for 9-10 hours, or high for 6-7* hours. Do not uncover during this time.
- Uncover and test the meat by shredding a bit with a fork. If it does not shred very easily, cover and cook for in additional 30-60 minute increments until it shreds very easily.
- Remove to a cutting board and shred with two forks. Discard fat, if desired. Add the meat back to the slow cooker, along with the lime juice, and stir with the remaining juices.
- Serve warm with tortillas and toppings of choice if desired.
Notes
- Cook Time: Depending on the heat level of your slow cooker and thickness of your roast, cook time may vary. It took my slow cooker 6 hours on high to achieve shreddable meat, though yours may take more or less. If the meat is still not very tender and shreddable at the end of the directed cook time, simply cover and add time in 30 minute increments oh high until it shreds easily.
- You can also strain the cooking liquid into a fat separator before adding the meat back to the slow cooker.
- This recipe is very mild as long as you use mild chili powder, but for a spicier version add ½ teaspoon cayenne powder and 1/4 teaspoon black pepper to the spice mixture prior to cooking, and serve with spicy hot sauce.
Our family loved this recipe! It is so easy to make, and the leftovers are fantastic. My husband still has a flexible work schedule, so we made this for dinner (kids loved it!), and he was able to make tacos for at home lunches.
We prefer a bit more spice, so I added the Cayenne suggested in the recipe notes.
Robin, thanks again for your healthy, simple recipes! Having affordable, tasty, reheat-friendly proteins makes meal planning so much easier.
Meredith, yay, so glad you and your fam enjoyed this one and that you adjusted the spice level to your tastes! Thanks so much for leaving a review!
Thank you so much for sharing this recipe. It was easy, delicious and fed us for a few days. Will be making this again asap!
Yay, so happy to hear you enjoyed this one, Lexi. Thanks os much for leaving a review!
Would this be possible to make in a large pot instead of a crockpot? If so, how would I go about doing that?
Hi Kayla, I’m sure you can do it in a pot, likely in a low oven for a long time, but since I haven’t tested it so I’m unable to provide exact instructions. Sorry about that!
This is the recipe I have made the most from your website, Robyn! It’s just so good!
I love knowing which recipes end up on repeat, Noelle! Thanks so much for sharing your thoughts and for leaving a reivew!
This recipe is exactly what I need for the nights we get home after a busy day and need dinner ready for our family of three. The beef was gobbled up by all three of us on the first night as tacos and the leftovers have been used on salads, nachos, and over rice. It’s super easy to make and tastes great. My husband has been trying to convince me to eat other things for lunch so he can have as much of the leftovers as possible. It makes a lot, so we’ve been talking about how easy it’ll make having friends and family over for dinner.
Amanda, yay, so happy to hear this one was a such a hit with the whole family! Thanks so much for sharing your thoughts!
OMG this was so good! I tried it for the first time, but I already know I’ll be making again and again for years to come! Everyone in the house loved it and is great for leftovers. For me, personally, I’d like a bit more spice to it, but the rest of the household doesn’t much care for spicy.
We ate this with warmed flour tortillas, avocado, sour cream, sliced radishes, cilantro, and lime juice. I think next time I’ll cook up some green bell peppers and refried beans! It’d be good on tostadas, too.
Wonderful to hear this one was a hit, Ace! Love your serving suggestion ideas, thanks for those!
Hi, I’m excited to try this but am confused by the directions. It says “ cook on high for 9-10 hours on low or 6-7* hours on high.” ? Thanks!
Hi Katy, sorry about that small typo. It should say 9-10 hours on low or 6-7 hours on high. All slow cookers are different, so you may need slightly more or less time depending on your particular unit. I’ve updated to instructions to fix the typo — thanks for letting me know!