Name: Crockpot Shredded Beef Tacos
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Ingredients: 3 Tablespoons Olive Oil; 3 lb Chuck Roast; 28 oz can Enchilada Sauce; 2 packets of Street Taco Seasoning (1 oz each); 1 cup Beef Broth; 1 cup Onion (diced); 20 White Corn Tortillas; 3 cups Chihuahua Mexican Melting Cheese (shredded); Lime (Cilantro, Pico De Gallo, for serving)

Whether it’s Taco Tuesday or simply a day that ends in “y,” tacos are always a good idea. Elevate your taco game than with delicious, fall-apart Crockpot Shredded Beef Tacos! This recipe is not only mouthwateringly good but also incredibly easy to make, thanks to our trusty crockpot.

Ingredients:

Prep Time: 15 minutes | Total Time: 8 hours and 15 minutes | Servings: 8

3 Tablespoons Olive Oil
3 lb Chuck Roast
28 oz can Enchilada Sauce
2 packets of Street Taco Seasoning, 1 oz each
1 cup Beef Broth
1 cup Onion, diced
20 White Corn Tortillas
3 cups Chihuahua Mexican Melting Cheese, shredded
Lime, Cilantro, Pico De Gallo, for serving

Instructions:

Prepare the Chuck Roast: Begin by trimming any excess fat off the chuck roast. This step is optional but helps make a leaner taco filling. Heat a skillet over medium heat and add your olive oil. While the oil is heating, rub the street taco seasonings all over the chuck roast, ensuring it’s well-coated. Place seasoned chuck roast into the hot pan and sear on each side for 3-5 minutes until charred, this will help lock in the seasoning flavor.
Layer the Ingredients in the Crockpot: Remove the seared roast from the pan and place into the crock pot. Pour the can of enchilada sauce evenly over the chuck roast. Add the beef broth and diced onions around the sides of the chuck roast.
Cook: Cover the crockpot and cook on low for 8 hours or on high for about 4-5 hours. The beef should be tender enough to easily shred with a fork when it’s done.
Shred the Beef: Carefully remove the chuck roast from the crockpot and place it on a cutting board. Shred the meat using two forks. Return the shredded beef to the crockpot and mix it with the juices. Let it soak for an additional 10-20 minutes to absorb the flavors.
Prepare the Tortillas: Spoon out some of the juices from the crockpot into a large shallow dish. Heat a skillet over medium heat. Dip your tortillas one at a time in the juices, coating both sides.
Assemble the Tacos: Place a couple of coated tortillas flat into the hot pan, spoon a generous amount of the shredded beef onto each tortilla. Sprinkle the shredded Chihuahua cheese over the hot beef, and fold the tortilla over to make a taco. Cook on each side for about 1 minute or until charred.
Serve: Serve your crockpot shredded beef tacos hot, with extra lime, cilantro, and pico de gallo on the side for guests to add to their liking.

Storage and Reheating Instructions:

Store your shredded beef in an airtight container in the fridge for up to 4 days. You can also freeze it in airtight containers or freezer bags. It’ll keep its deliciousness for up to 3 months. Just thaw in the fridge overnight when you’re ready to use it.

You can reheat in the microwave or on the stove top.

Helpful Tips & Substitutions

Can This Be Made Ahead of Time?

This dish is a make-ahead dream. Prepare the beef as directed, and simply reheat when you’re ready to serve. Perfect for those busy weeknights or when you want to impress without the stress.

Substitutions & Variations

Not a fan of beef? Swap it out for chicken or pork.
No enchilada sauce? Tomato sauce with some taco seasoning works wonders.
Vegetarian friends, why not try a hearty bean and veggie mix?

Helpful Cooking Notes

Searing is Key: Don’t skip searing the meat; it locks in those flavors.
Low and Slow: The longer you cook, the tenderer the beef.
Customize Your Toppings: This is your taco show, and the toppings are your guest stars. Don’t be afraid to experiment.

Try Some of our Other Favorite Crockpot Recipes

Crockpot Shredded Beef Tacos

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Prep Time 15

Cook Time 8

Total Time 8 15

Servings

Calories 671 kcal

Unleash the flavor of tender, juicy Crockpot Shredded Beef Tacos with this easy, step-by-step recipe! Dive in for a fiesta of taste!

INGREDIENTS

3 Tablespoons Olive Oil
3 lb Chuck Roast
28 oz can Enchilada Sauce
2 packets of Street Taco Seasoning, 1 oz each
1 cup Beef Broth
1 cup Onion, diced
20 White Corn Tortillas
3 cups Chihuahua Mexican Melting Cheese, shredded
Lime, Cilantro, Pico De Gallo, for serving

INSTRUCTIONS

Prepare the Chuck Roast: Begin by trimming any excess fat off the chuck roast. This step is optional but helps make a leaner taco filling. Heat a skillet over medium heat and add your olive oil. While the oil is heating, rub the street taco seasonings all over the chuck roast, ensuring it’s well-coated. Place seasoned chuck roast into the hot pan and sear on each side for 3-5 minutes until charred, this will help lock in the seasoning flavor.
Layer the Ingredients in the Crockpot: Remove the seared roast from the pan and place into the crock pot. Pour the can of enchilada sauce evenly over the chuck roast. Add the beef broth and diced onions around the sides of the chuck roast.
Cook: Cover the crockpot and cook on low for 8 hours or on high for about 4-5 hours. The beef should be tender enough to easily shred with a fork when it’s done.
Shred the Beef: Carefully remove the chuck roast from the crockpot and place it on a cutting board. Shred the meat using two forks. Return the shredded beef to the crockpot and mix it with the juices. Let it soak for an additional 10-20 minutes to absorb the flavors.
Prepare the Tortillas: Spoon out some of the juices from the crockpot into a large shallow dish. Heat a skillet over medium heat. Dip your tortillas one at a time in the juices, coating both sides.
Assemble the Tacos: Place a couple of coated tortillas flat into the hot pan, spoon a generous amount of the shredded beef onto each tortilla. Sprinkle the shredded Chihuahua cheese over the hot beef, and fold the tortilla over to make a taco. Cook on each side for about 1 minute or until charred.
Serve: Serve your crockpot shredded beef tacos hot, with extra lime, cilantro, and pico de gallo on the side for guests to add to their liking.

NOTES

Storage and Reheating Instructions:

You can reheat in the microwave or on the stove top.