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Slow-Cooker Shredded Beef Tacos

Slow-cooker shredded beef tacos with fork-tender meat and warm tortilla assembly for weeknight ease. Cook beef chuck low for 6 hours, then shred and serve piled onto tacos with fresh toppings and drizzling cooking liquid.
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Prep Time 10 minutes
Cook Time 6 hours
rest 10 minutes
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef and aromatics
  • 3 lb beef chuck roast
  • 1 cup beef broth
  • 1 packet taco seasoning
  • 0.5 white onion
  • 4 clove garlic
  • salt and pepper to taste
Taco assembly
  • warm tortillas for serving
  • lettuce chopped
  • tomato diced
  • cheese shredded
  • sour cream
  • salsa

Equipment

  • 1 slow cooker

Method
 

Cook the beef
  1. Place the beef chuck roast in the slow cooker and sprinkle with taco seasoning. Distribute seasoning evenly over the surface.
  2. Add the beef broth, sliced white onion, and minced garlic to the slow cooker. Make sure the liquid surrounds the roast as much as possible.
  3. Cover and cook on low for 6 hours, until beef is extremely tender and shreds easily with a fork. Visual cue: the meat should fall apart when pressed.
Shred and combine
  1. Remove the beef to a cutting board and shred into bite-sized pieces. Rest the shredded beef for 10 minutes before mixing back in.
  2. Return the shredded beef to the slow cooker and stir to combine with the cooking liquid. Keep the beef coated so it stays moist.
Assemble tacos
  1. Warm the tortillas and fill them with shredded beef. Visual cue: warm tortillas should feel flexible and steamy.
  2. Top with desired toppings (lettuce, tomato, cheese, sour cream, salsa). Arrange toppings like a taco bar for fast weeknight serving.
  3. Serve with the warm cooking liquid on the side for drizzling over tacos. Visual cue: the liquid should be glossy and hot enough to slightly soften the meat.

Notes

Pro tip: if your cooking liquid looks thin, cook on low uncovered for 10–15 minutes after shredding so it clings better to the beef. Store leftovers in an airtight container in the refrigerator up to 4 days; freeze shredded beef (with some cooking liquid) up to 3 months for best texture. For a lighter option, use reduced-fat cheese and sour cream—flavor stays strong with the taco seasoning and garlic.