Go Back
Shredded Beef Tacos Crockpot

Shredded Beef Tacos Crockpot Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 3 lb beef chuck roast
  • 1 tbsp vegetable oil
  • 1 medium yellow onion, sliced
  • 4 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 2 tbsp adobo sauce from the can
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup beef broth
  • Juice of 1 lime
  • Warm tortillas, for serving

Method
 

  1. Mix the cumin, oregano, salt, and pepper. Pat the beef dry and rub the spice mixture all over.
  2. Heat the oil in a large skillet over medium-high heat. Sear the beef for 3 to 4 minutes per side until a brown crust forms, then transfer to the slow cooker.
  3. Add the onion, garlic, chopped chipotles, adobo sauce, beef broth, and lime juice to the slow cooker. Cover and cook on low for 8 hours, or high for 4 to 5 hours, until the meat shreds easily.
  4. Remove the beef, shred it with two forks, and return to the pot. Stir through the juices, taste for salt and lime, and serve in warm tortillas.

Notes

Cook on low for 8 hours or on high for 4 to 5 hours. The beef can be made a day ahead; reheat with a splash of broth. For a thicker sauce, cook uncovered on high for 20 minutes at the end.