Slow Cooker Shredded Beef (for Tacos and More)

This dump-and-go slow cooker shredded beef simmers chuck roast in Mexican spices for fork-tender meat for tacos, bowls, and more.

Course dinner, Main Course

Cuisine American, Mexican

Diet Gluten Free

Keyword Crockpot, fork-tender, party food, shredded beef, Slow Cooker

Prep Time 15

Cook Time 6

Total Time 6 15

Servings

Calories 319

Place the onion, tomato paste, and ¼ teaspoon of salt in the bottom of a 6-quart slow cooker, and mix until well combined.
In a small bowl, stir together the cumin, garlic powder, chili powder, smoked paprika, and 1 teaspoon of the 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.

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.
Liquid: You can also strain the cooking liquid into a fat separator before adding the meat back to the slow cooker.
Spice Level: 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.