Can I use a different cut of beef?

Yes, brisket or round roast work too but may need slightly longer cooking times.

How do I keep the tacos from getting soggy?

Warm and dry the tortillas before adding the beef and toppings. Adding fresh, crisp toppings helps maintain texture.

Absolutely! Increase cayenne pepper or add chopped jalapeños to the slow cooker.

Yes, use the pressure cook setting for about 60-70 minutes and then shred the beef.

Tender and flavorful Slow Cooker Shredded Beef Tacos made with a savory Mexican spice blend. Perfect for easy weeknight dinners or meal prep.

Scale

3 lbs beef chuck roast, cut into chunks

1 large onion, sliced

4 cloves garlic, minced

1 cup beef broth

1 tbsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

1 tsp dried oregano

½ tsp cayenne pepper

Salt and black pepper, to taste

Juice of 1 lime

Fresh cilantro, chopped (optional)

Tortillas, for serving

Optional toppings: diced onions, shredded cheese, sour cream, avocado, salsa

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1. Season beef chunks with salt, pepper, chili powder, cumin, paprika, oregano, and cayenne pepper.

2. Place onions and garlic at bottom of slow cooker.

3. Add beef on top of onions.

4. Pour beef broth over beef.

5. Cook on LOW for 8-10 hours or HIGH for 4-6 hours until tender.

6. Remove beef and shred with forks.

7. Return shredded beef to slow cooker and stir.

8. Add lime juice and cilantro.

9. Warm tortillas and assemble tacos with beef and toppings.

Use chuck roast for best shredding results.

Adjust cayenne pepper for heat preference.

Store leftovers refrigerated up to 4 days or freeze.

For crispier tacos, pan-fry tortillas before serving.