Slow Cooker Shredded Beef Tacos Recipe (2024)

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4 hours hrs 10 minutes mins

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You would never know that this recipe was simple by the taste of it! It is moist, juicy, and has just the right amount of kick. You would never guess it literally took me 2 minutes to throw in the crockpot. I let it sit all day as I was out running errands and working, and when I got home, my whole apartment smelled amazing. We used the meat to fill tacos – but you could easily use it as a salad topper, for enchiladas, or in quesadillas.

Serves: 6

Slow Cooker Shredded Beef Tacos Recipe

You would never guess it literally took 2 minutes to throw in the slow cooker. It's tasty and so moist.

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Ingredients

2 ½ pounds beef chuck roast
1 ounce taco seasoning
1 cup salsa verde
15 ounces corn drained
½ cup beef broth
8 taco shells
1 cup shredded cheese optional topping
½ cup sour cream optional topping
1 tomato diced, optional topping
1 cup shredded lettuce optional topping

Instructions

Place roast in the slow cooker, and cover with taco seasoning.
Pour one cup of salsa Verde over top. Add one can of corn (with the juice) and 1/2 cup beef broth.
Cook on high for 3-4 hours, or low for 6-8. When it is finished cooking, pull from the slow cooker and shred, placing it back in the slow cooker when finished.
Mix the shredded beef with the corn and liquid.
Serve with favorite taco toppings: cheese, sour cream, tomatoes, and lettuce.

Notes

To turn this into a freezer meal:

Add roast, taco seasoning, salsa, corn and beef broth into a gallon-sized freezer bag. Squeeze out as much air as possible and seal bag closed. Place freezer bag into freezer and it will last 60-90 days. When ready to use, spray inside of slow cooker with non-stick cooking spray and dump ingredients from bag into slow cooker. Place the lid on top and cook for 9-10 hours on low heat (you can cook it for 5-6 hours on high heat, but it will not be as tender as cooking it low and slow. We highly recommend low and slow!). Follow the rest of the instructions as written.

Nutrition

Calories: 610 kcal · Carbohydrates: 32 g · Protein: 45 g · Fat: 35 g · Saturated Fat: 15 g · Trans Fat: 1 g · Cholesterol: 155 mg · Sodium: 1054 mg · Potassium: 1013 mg · Fiber: 4 g · Sugar: 8 g · Vitamin A: 1369 IU · Vitamin C: 11 mg · Calcium: 171 mg · Iron: 5 mg

Equipment

Slow Cooker

Recipe Details

Course: Main Course

Cuisine: American

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DB says:

IThe recipe was good and to be sure it was simple to make. The end product had just a hint a taco flap to , it mostly tasted like a cooked roast. I think make just a couple teaspoons of taco seasoning would make it just right and more flavorful.
Tara says:

Very tasty. Husband loved it. Much more roast-y flavor than taco. Would add more kick next time. We served leftovers on hamburger buns with cheese.
Kassie says:

Could I use frozen corn instead? We have to watch our sodium intake. Looks yummy!!
Cyd says:

Frozen corn will work just fine.

Steph Loaiza

Steph lives in Southern California with her husband, Andrew, and her five kids: twin girls and 3 boys. She going to Disneyland with her family and reading in her spare time.

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