Dinner

Crockpot Shredded Beef Tacos

By Amy Flanigan

Updated Jun 25, 2025

5 from 15

Read 15 Reviews

Prep 10 minutes mins

Cook 8 hours hrs

Servings 8

By Amy Flanigan

Updated Jun 25, 2025

Jump to RecipeShare

For these Crockpot Shredded Beef Tacos, meat cooks all day in an flavor-packed tomatillo salsa, then pulls apart effortlessly, and topped with ripe avocado and tangy lime juice. So easy and delicious!

If you’re in need of a casserole, this beef can easily be put to great use in my beef enchiladas, too.

Crockpot Shredded Beef for Tacos

My trial and error with slow cooker recipes continues. I’ve made so many now that are just…disappointing. Bland. Some are even down right awful. Which means if I’m sharing a slow cooker recipe with you all, we must really love it. And we do!

These Crockpot Shredded Beef Tacos have it all going on. No cream of soup, no soggy vegetables. Just juicy and delicious meat that’s been soaking in an incredible bath of flavor for eight hours. Awesome meal to come home to after a long day at work!

Why You’ll Love This Shredded Beef Recipe

• Quick prep. All you need is 10 minutes of prep. Then set it and forget it!
• Natural ingredients. Only a small list of ingredients and they’re all natural. Nothing weird, nothing hard to find.
• Flavor. The beef slow cooks for hours, soaking up all the wonderful flavors from the salsa verde and spices.
• So many uses. Eat it with rice and beans, in a taco, a burrito bowl, make nachos – lots of options.
• Freezer friendly. It freezes and reheats really well, so dinner in the future is even easier.
• Great for entertaining. This recipe makes a good amount, perfect for having friends over for a taco bar!

Ingredients Needed

Here are the ingredients you’ll need to make this beef tacos recipe:
(Scroll below to the printable recipe card for details and measurements.)

• Vegetable oil – To sear the beef briefly and develop a crust that locks in flavor.
• Beef chuck roast – Boneless beef chuck roast , trimmed of excess fat.
• Seasonings – Simple cumin, salt, and pepper season the dish.
• Salsa verde – I love my homemade salsa verde recipe since it provides the best flavor, but a 16 ounce jar from the store is fine, too.
• Onion and garlic – The onion is thinly sliced, white the garlic is peeled and smashed. Both provide wonderful aromatics and flavor.
• For serving – You can enjoy these in corn tortillas or flour tortillas. We like to top them with slices of fresh ripe avocado, a dollop of sour cream, and a drizzle of lime juice.

How to Make Crockpot Shredded Beef for Tacos

This shredded beef recipe could not be easier to put together.
(Scroll below to the printable recipe card for details and measurements.)

1. Sear the beef. Warm oil in a large skillet over medium-high heat. Season the roast generously all over with the cumin, salt, and pepper. Sear on both sides until browned (about 3 minutes each side). Transfer to a 6-quart greased slow cooker slow cooker.
2. Add the sauce and aromatics. Add the salsa, onion, and garlic on top of the beef.
3. Cook. Cover and cook on the low setting for 8 hours until the meat is cooked through and easily pulls apart.
4. Shred the beef. Shred the meat with 2 forks and stir with the liquid.
5. Build the tacos. Using tongs or a slotted spoon, place some of the meat in each tortilla, topped with some sour cream, avocado, and a sprinkle of cilantro and lime juice.

Do I Have to Pan Fry the Meat First? 

You certainly don’t have to sear the meat first, but for the best tasting shredded beef, I highly recommend it. The crust that develops locks in flavor and deepens the entire dish. It’s worth the few extra minutes.

Serving Suggestions

Our favorite way to enjoy shredded beef tacos is piled in our homemade flour tortillas or homemade corn tortillas, topped with a bit of sour cream, avocado, and a drizzle of fresh lime juice.

Pico de gallo or candied jalapenos are also delicious toppings and it goes great with a side of cilantro lime rice or black bean and corn salsa. Don’t forget to wash it down with some refreshing horchata or a pitcher of margaritas!

Proper Storage

• How long is shredded beef good for? Store in the refrigerator in an airtight container. It will keep up to 3 days.
• Can you freeze shredded beef? Yep. Store in a freezer safe bag or container. It can stay frozen for up to 2 months. Thaw overnight in the refrigerator.
• How to reheat shredded beef. Add leftover beef and sauce to an oven safe container or microwave safe bowl. For the oven, cover with aluminum foil and cook at 250 degrees F for about 25 minutes or until warmed through. For the microwave, place a damp paper towel over the meat and heat in one minute increments until warmed through.

More Easy Crockpot Recipes:

• Crockpot Ham and Bean Soup
• Crockpot BBQ Chicken
• Slow Cooker Beef Stew
• Crockpot Chicken and Stuffing
• Slow Cooker Pork Carnitas
• Slow Cooker Beef Brisket
• Pulled Pork

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

5 from 15

Crockpot Shredded Beef Tacos

Prep: 10 minutes mins

Cook: 8 hours hrs

Total: 8 hours hrs 10 minutes mins

Servings: 8

Rate Pin Print

For these Crockpot Shredded Beef Tacos, meat cooks all day in an flavor-packed tomatillo salsa, then pulls apart effortlessly, and topped with ripe avocado and tangy lime juice. So easy and delicious!

Ingredients 

1x2x3x

• ▢ 1 tablespoon vegetable oil
• ▢ 3 pounds boneless beef chuck roast, , trimmed of excess fat
• ▢ 1/2 teaspoon ground cumin
• ▢ 1 teaspoon kosher salt
• ▢ 1/4 teaspoon pepper
• ▢ 16 ounces salsa verde, (or a store-bought jar is fine)
• ▢ 1 medium sweet onion, , sliced thin
• ▢ 3 cloves garlic, , smashed
• ▢ 1/2 cup chopped fresh cilantro
• ▢ 16 whole high quality corn tortillas, , warmed
• ▢ 1/4 cup sour cream
• ▢ 1 medium ripe avocado, , diced
• ▢ 2 small limes, , quartered

Instructions 

• Coat a 6-quart crockpot with nonstick cooking spray.
• In a large pan, heat the oil over medium-high. Season the beef with the cumin, salt, and pepper. Add to the pan and cook for 3 minutes, per side, to a nice golden brown.
• Transfer meat to the slow cooker; add the salsa verde, onion, and garlic. Cover and cook on low for 8 hours or until the meat pulls apart easily.
• Shred the meat with 2 forks and stir with the liquid.
• Using tongs or a slotted spoon, place some of the meat in each tortilla, topped with some sour cream, avocado, and a sprinkle of cilantro and lime juice.

Nutrition

Serving: 2tacos | Calories: 427kcal | Carbohydrates: 12g | Protein: 34g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 121mg | Sodium: 849mg | Potassium: 888mg | Fiber: 3g | Sugar: 6g | Vitamin A: 535IU | Vitamin C: 12.1mg | Calcium: 57mg | Iron: 4mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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