Description
This hearty Crockpot Shredded Beef Tacos recipe features tender, flavorful shredded beef slow-cooked to perfection with a blend of spices and green chilies. It’s perfect for busy weeknights or meal prep, and it’s freezer friendly for convenient taco nights anytime.
Ingredients
Beef and Seasoning
- 3-4 pounds beef chuck roast
- 1/4 cup beef broth
- 2 (4 ounce) cans mild green chilies with juices
- 1 (1 ounce) packet au jus gravy mix
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup unsalted butter, cut into pieces
For Serving (Optional)
- Corn or flour tortillas
- Chopped red onions
- Avocado
- Lime wedges
- Chipotle ranch dressing
Instructions
- Prepare the Slow Cooker: Place the beef chuck roast in the slow cooker. Pour in the beef broth evenly over the roast. Arrange the canned mild green chilies with their juices around the roast to infuse flavor.
- Add Seasonings and Butter: Sprinkle the au jus gravy mix, chili powder, smoked paprika, cumin, garlic powder, and onion powder evenly over the roast. Top with pieces of unsalted butter to enrich the flavor and help tenderize the meat.
- Slow Cook the Beef: Cover the slow cooker with its lid and cook on low heat for 8 hours or until the beef is fork-tender and easily shredded.
- Prepare Dressing (Optional): While the beef cooks, prepare the chipotle ranch dressing if desired, then cover and refrigerate until serving.
- Shred the Beef: Once cooked, remove the roast and shred the meat using two forks. Return the shredded beef to the slow cooker and mix well with the cooking juices for maximum flavor.
- Serve: Warm tortillas and serve the shredded beef with your favorite toppings such as chopped red onions, avocado slices, lime wedges, and chipotle ranch dressing for a customizable taco experience.
Notes
- The recipe is freezer friendly; store shredded beef in airtight containers for up to 3 months.
- Use either corn or flour tortillas according to your preference.
- You can adjust the heat by swapping mild green chilies for hotter varieties.
- Leftover shredded beef is excellent in burritos, quesadillas, or on nachos.
- Butter adds richness but can be omitted or replaced with olive oil for a lighter version.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
