Mexican Shredded Beef Tacos

Tender, juicy, flavorful shredded beef with corn tortillas, fresh homemade guacamole, and a touch of cilantro and onion. These Slow Cooker Beef Tacos are so easy to make and everyone loves them!

Man alive, I am a sucker for Mexican food. We live in Arizona so we are surrounded by authentic Mexican food and we eat it almost daily. It is definitely our favorite food!

I wanted to share one of my go-to recipes when I want an easy dinner without much work but that everyone will eat — Slow Cooker Shredded Beef Tacos — made with a chuck roast.

If you are craving tender, juicy tacos filled with flavorful shredded beef, this is the recipe for you! This recipe features a chuck roast (also called a pot roast) slowly simmered with garlic, onion, jalapeños, lime juice, orange juice, Rotel tomatoes, and warming Mexican spices. Whether you call it shredded beef, barbacoa-style beef, or machaca beef, these slow cooker beef tacos will be a hit!

Why you will love Shredded Beef Tacos:

• Bold Mexican Flavors. Lime juice, orange juice, jalapeños, and spices make these tacos taste savory, fresh, and tangy.
• Super easy. With the slow cooker (or a low oven), most of the work is hands-off. We love an easy dinner recipe!
• So tender. Cooking chuck roast (aka pot roast) slowly breaks down the connective tissues, resulting in fork tender beef.
• Use it in so many recipes. Shredded beef can fill tortillas, burritos, enchiladas, or be served over rice.

I have shared several slow cooker beef recipes from my Barbacoa Beef Recipe to my Slow Cooker Barbacoa Beef Tacos with Tomatillo Salsa and I love that you can just throw the beef in a crockpot in the morning and have tender beef tacos by that night…without much work!

Chuck Roast Tacos Ingredients:

Here is everything that you need to make Mexican shredded beef. It is all about layering flavors and bringing out the savory flavors of the meat with Mexican spices and chilies.

• Chuck Roast: I love to use chuck roast because it has the perfect balance of marbling and it is so tender when cooked low and slow in a slow cooker (crockpot).
• Onion: I suggest using a white, sweet yellow, or red onion which helps to flavor the meat.
• Jalapenos: For extra heat, add extra jalapenos. For less heat and spice, make sure to deseed the jalapenos and remove the seeds and inner membrane.
• Lime Juice: This adds some freshness to the shredded beef by also helping to break down the meat and make it more tender.
• Orange Juice: The citrus helps to not only add a slight tang and sweetness, it helps to tenderize the beef.
• Rotel Tomatoes: I like to use the canned rotel tomatoes with green chilies to add more flavor.
• Mexican Spices (Chili Powder and Cumin): This adds warmth, depth, smokiness, and spice to the beef.
• Salt and Pepper: Once the beef is done cooking, taste for seasonings and add more salt and pepper as needed.
• Beef Broth (optional): If you would like to add more liquid to the roast while it cooks, I suggest adding a little beef broth.

Plus you can add so many toppings that I will share below. I like to top these machaca beef tacos with homemade guacamole and a sprinkle of cilantro and onion.

How to make Shredded Beef Pot Roast Tacos:

Cooking Beef Roast in a Slow Cooker Method:

1. Season & Sear (Optional): Generously sprinkle salt and pepper ver the chuck roast. If you want extra flavor, sear it in a hot skillet with a little oil until browned on all sides (about 2 minutes per side).
2. Layer in Slow Cooker: Place the sliced onions, garlic, diced jalapeños, and Rotel tomatoes in the bottom. Lay the beef roast on top. Pour in lime juice, orange juice, and any broth if desired.
3. Add Spices: Sprinkle chili powder and cumin over the roast.
4. Cook Low & Slow: Cover and cook on LOW for 8–10 hours (or HIGH for 4–6 hours, though LOW is recommended for maximum tenderness).
5. Shred & Return: Once the beef is fork-tender, remove it from the slow cooker. Shred using two forks. Return shredded beef to the cooker to soak up those delicious juices and to keep it from drying out. Taste for seasonings and add more salt and pepper as needed.

Cooking Beef Roast in an Oven Method:

1. Preheat: Set oven to 300 degrees.
2. Sear & Layer: Season and sear the roast in a Dutch oven or oven-safe pot. Add onions, garlic, jalapeños, Rotel tomatoes, lime & orange juice, and spices around the beef.
3. Cover & Roast: Cover tightly with a lid or foil. I like to cook beef pot roast in a dutch oven with a lid. Roast for 3–3½ hours, or until the beef easily shreds with a fork.
4. Shred & Serve: Remove from pot, shred, and mix back into the sauce before serving. Taste for seasonings and add more salt and pepper to taste.

Mexican Shredded Beef Tacos Toppings:

When making Slow Cooker Beef Tacos, I love to spread the corn or flour tortillas with homemade guacamole and top with fresh homemade salsa or pico de gallo. You can also top with a homemade queso. A sprinkle of cotija cheese adds some salty creaminess.

If you want simple authentic shredded beef tacos, top with diced white onion and chopped cilantro.

• Fresh Cilantro & Diced Onions
• Shredded Cheese (ie: Mexican blend, Cotija, or cheddar)
• Guacamole or Avocado Slices
• Sour Cream or Mexican Crema
• Pico de Gallo or Salsa
• Pickled Jalapeños for extra heat

Frequently Asked Questions (FAQ’s):

Can I use a different cut of beef? When making chuck roast, tacos, chuck roast is the best choice for this recipe because of its marbling. However, a round roast can work.

2. How spicy will it be? The heat level depends on how many jalapeños (and their seeds) you use. For extra mild, omit seeds. For more heat, include seeds.

3. Do I need to brown the roast before slow cooking? Searing adds a richer flavor, but it’s optional. If you are short on time, skip it.

4. How do I store or freeze leftovers? Refrigerate shredded beef in a sealed container for up to 3 days. Freeze for up to 3 months in a freezer-safe bag or container. Thaw overnight in the fridge, reheat gently on the stovetop or microwave.

Popular Taco Recipes:

Chipotle Chicken Tacos

Mexican Street Corn Chicken Tacos

Ground Beef Tacos

Grilled Steak Tacos

What to serve with tacos:

Cilantro Lime Rice

Bean and Cheese Dip

Easy 5-Minute Blender Salsa

Mexican Street Corn Dip