How to make slow cooker shredded beef tacos

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Beef tacos might not be anything new, but have you tried swapping out ground beef for shredded beef? It brings a new twist on the texture and flavor of those tacos that are enjoyed weekly (or more) by so many. And when ground beef gets to be just a bit too pricey, using a cheaper cut as in the recipe below can really make a world of difference.
But while the meat might be different from your usual taco, I like to keep the toppings the same. Guacamole, salsa, tomatoes, onions and of course, cheese, all take on a new appeal when piled onto shredded beef. You can also keep the taco shells the same, using either hard taco shells or tortillas, but I found these handy little tortilla bowls that keep everything upright on the plate. They're great if presentation is especially important to you!
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Kate Elliott
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How to make slow cooker shredded beef tacos
6
10 minutes
8 hours
8 hours, 10 minutes
2 tablespoons olive oil1 tablespoon chili powder
1 chuck roast or brisket, 2 to 3 pounds
1 tablespoon garlic powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
3 cloves garlic, minced
Juice of 1 lime
2 tablespoons white vinegar
1/2 cup beef broth
Coat the meat with the olive oil.
In a small bowl, combine the chili powder, garlic powder, cumin, salt, pepper, and minced garlic. Rub the spice mixture all over the meat.
Place the meat into the bottom of a 6-quart slow cooker and squeeze the lime juice over the top. Add the vinegar and beef broth.
Place lid on slow cooker and cook on low for 7 hours.
When meat is finished cooking, remove from the slow cooker and shred using your hands or two forks. Place meat back into the slow cooker and toss with the juices before serving.
Pile into taco shells and top with your favorite toppings.
Resources Cooking Panda and Andy Allen
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