Can I use a different cut of beef?

Yes! While chuck roast is perfect for slow cooking due to its marbling and tenderness, you can use other cuts like brisket or round roast if you prefer. Just be sure to adjust the cooking time accordingly.

How can I store leftovers?

Leftover beef can be stored in an airtight container in the fridge for up to 3 days. You can also freeze the shredded beef for up to 3 months. When reheating, add a splash of beef broth or water to keep it moist.

Can I make these tacos ahead of time?

Absolutely! You can prep everything the night before—sear the beef, mix the spices, and add everything to the crock pot. In the morning, just set the crock pot to cook, and you’ll have dinner ready when you get home.

5 Mouthwatering Crock Pot Beef Tacos You’ll Love

Description

These Crock Pot Beef Tacos are perfect for a quick, flavorful dinner. Tender, shredded beef cooked in a savory tomato sauce makes the perfect taco filling. Simply add cilantro, lime, and your favorite toppings for an easy and delicious meal everyone will love!

Ingredients

Scale

3 pounds beef chuck roast
1 tablespoon avocado or olive oil
1 cup beef broth
2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon smoked paprika
1 teaspoon cumin powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
2 limes
14 tortillas
1 can diced tomatoes (optional, for extra flavor)

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Instructions

Prepare the Beef: Trim off any excess fat from the beef chuck roast and cut it into 3-4 inch chunks.
Sear the Beef (Optional): Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear the beef on all sides until browned. Skip this step if you’re in a hurry.
Add to Crock Pot: Transfer the beef into the crock pot, and pour in the beef broth.
Season the Beef: In a small bowl, combine chili powder, oregano, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Sprinkle over the beef. Optionally, add the can of diced tomatoes for extra flavor and moisture.
Cook on Low: Cover and cook on low for 6-7 hours, or until the beef is tender and easy to shred.
Shred the Beef: Once the beef is cooked, shred it using two forks and stir in lime juice (from 1-2 limes).
Assemble the Tacos: Warm the tortillas and fill them with the shredded beef. Top with your favorite taco toppings such as diced onions, cilantro, and a squeeze of lime.

Notes

You can skip the searing step if you’re short on time, but it adds extra flavor to the beef.

For a milder taco, omit the tomatoes or reduce the chili powder.

Leftover shredded beef can be stored in the fridge for up to 3 days or frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooker
Cuisine: Mexican

Nutrition

Serving Size: 1 taco
Calories: 300 kcal
Sugar: 2 g
Sodium: 400 mg
Fat: 18 g
Saturated Fat: 5 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 2 g
Protein: 28 g
Cholesterol: 75 mg