Slow Cooker Shredded Beef Tacos (Printable Version)
Tender beef slow-cooked with spices and lime, served in warm tortillas with fresh toppings
# What You Need:
→ Beef & Marinade
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→ To Serve
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# How to Make It:
01 - Pat the beef chuck roast dry with paper towels. Season generously with salt and pepper on all sides, pressing the seasoning into the meat.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until deeply browned, about 2–3 minutes per side.
03 - Transfer the seared beef to the slow cooker. Add sliced onion, garlic, jalapeño, crushed tomatoes, beef broth, lime juice and zest, chili powder, cumin, smoked paprika, and oregano.
04 - Cover and cook on low for 8 hours, or until the beef is very tender and easily shreds with a fork.
05 - Remove the beef from the slow cooker. Shred using two forks, discarding any large pieces of excess fat.
06 - Return the shredded beef to the slow cooker and stir well to coat with the cooking juices. Taste and adjust seasoning if needed.
07 - Spoon the shredded beef into warmed tortillas. Top with diced red onion, cilantro, cheese, avocado, and extra lime juice as desired.
# Expert Tips:
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- It is the ultimate set it and forget it meal that tastes like you spent all day cooking.
- The lime finish cuts through the richness, making every bite feel bright and satisfying.
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- Do not lift the lid during the cooking process or you will lose valuable heat.
- Skim the fat off the top before shredding if you prefer a lighter taco filling.
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- Use a slotted spoon to serve the beef so the tortillas do not fall apart.
- Squeeze fresh lime right at the table for the brightest pop of flavor.