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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!
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5 from 7 votes

Mexican Shredded Beef Tacos

Tender, juicy shredded beef tacos made in a slow cooker. These chuck roast tacos with guacamole are an easy weeknight dinner recipe.
Prep Time15 minutes
Cook Time8 hours
Course: Dinner
Cuisine: Mexican
Keyword: chuck roast tacos, crockpot tacos, shredded beef tacos, slow cooker beef tacos
Servings: 16
Author: Modern Honey® - www.modernhoney.com

Ingredients

  • 2 1/2 to 3 lbs Chuck Roast
  • 2 teaspoons Salt
  • 1 1/2 teaspoons Pepper
  • 1 to 2 Jalapeno Peppers (diced and deseeded)
  • 1 large Onion (diced)
  • 1/4 cup Fresh Lime Juice
  • 1/4 to 1/3 cup Fresh Orange Juice
  • 2 Tablespoons Chili Powder
  • 1 teaspoon Cumin
  • 1/2 teaspoon Garlic Powder
  • (1) 10-ounce can Rotel Tomatoes with Green Chilies
  • 1 cup Beef Broth (optional)
  • 16 Corn Tortillas

Guacamole:

Toppings:

  • Salsa, Guacamole, White Onion, Cilantro, Cotija Cheese, Mexican Crema

Instructions

Slow Cooker Method:

  • 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).
  • 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.
  • Sprinkle chili powder and cumin over the roast.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).
  • 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.

Oven Method:

  • Preheat: Set oven to 300 degrees. 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. Cover tightly with a lid or foil. I like to cook beef pot roast in a dutch oven with a lid. Roast for 3 1/2 to 4 hours, or until the beef easily shreds with a fork. If it isn't easily shredding, place it back in the oven to cook longer.
  • 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.
  • Warm corn tortillas. Lightly oil or spray a skillet with non-stick cooking spray over medium heat. Warm each tortilla for about 30 seconds per side. Microwave Method: Wrap tortillas in a damp paper towel, microwave for about 30 seconds.
  • Spread homemade guacamole on bottom of the tortilla. Top with shredded beef. Optional: top with diced onion, cilantro, and fresh salsa.

Notes

TOPPING IDEAS:
  • 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

Nutrition

Calories: 196kcal | Carbohydrates: 14g | Protein: 16g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 448mg | Potassium: 345mg | Fiber: 2g | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 2mg