Shredded Beef Tacos

Slow Cooker Shredded Beef Tacos are the perfect way to feed your family or feed a crowd. It’s the perfect addition to a taco bar and Makes an easy weeknight dinner.

This Crock Pot Shredded Beef can be used for more than just tacos.  It’s perfect in Taquitos, Enchiladas or these Street Enchialdas.  It’s also fun to through them on top of potato skins or use them as part of a Nacho Bar.

I often get requests for recipes that are good to serve to a crowd (maybe it’s all that cooking I’ve done for various church functions).  One of my favorite things to feed a crowd, whether it’s a family reunion, a group of friends or an event at church is a taco bar. This recipe for Crock Pot Shredded Beef is perfect for feeding your family or when putting together a taco bar to feed a crowd.

Taco Bar for a Crowd

My taco bar usually includes:

• Meat – I like to use 2-3 different kinds of meat (pork carnitas, Cafe Rio sweet pork, shredded chicken and Mexican beef)
• Rice
• Beans
• Lettuce – for those wanting a salad
• Salad Dressing
• Cheese – Cheddar, Monterey Jack or Queso Fresco
• Salsa or Pico de Gallo
• Sour Cream
• Guacamole

How to Make Shredded Beef

• Beef –  I use 4-5 lb. cross rib or a sirloin tip roast.  Use a boneless roast.
• Onions – You can either slice the onions or dice them, both work fine.
• Chilies – I don’t like a lot of heat so I use the canned, diced green chilies but for a little more heat use jalapeno chilies instead.
• Seasoning – Sprinkle the roast with garlic powder, salt and cumin.
• Liquid – I used beef broth but water will work fine too.

Everything goes into the slow cooker and then cook it on low for 6-8 hours or high for 4-5 hours. If I have the time, I always prefer to cook it on low, it turns out more tender. Depending on how many hours of sleep you get each night you could put it in the crockpot before you go to bed and it will be done when you wake up!

The meat is done when it shreds easily with two forks.  Reserve some of the liquid to add back into the shredded meat for some added moisture, especially if you are going to be freezing the meat or keeping in the refrigerator for a few days.

Can I Freeze the Shredded Beef?

When I am feeding a large group I like to do as much of the prep work done ahead of time as possible.  Making up all the meats for the taco bar several days or weeks before and freezing them works great.  All I have to do the day of is prep my toppings.  The rice and beans can even be made the day ahead of time too.  To freeze, put the meat into airtight containers.

So next time you have to feed a crowd or just your family give this beef taco recipe a try.  If you really have a lot of people have a taco bar, complete with shredded beef

If you are looking for an Instant Pot Shredded Beef you can find that recipe here.

Other favorite taco meat recipes made in the crock pot include:

• Mexican Shredded Chicken
• Slow Cooker Tacos Al Pastor
• Shredded Green Chili Chicken
• Slow Cooker Chipotle Pork

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Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.

Crock Pot Shredded Beef Taco Recipe

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5 from 1 vote

Shredded Beef Tacos

Delicious shredded beef makes for the perfect shredded beef taco.

Course Main Dish

Cuisine Mexican

Keyword shredded beef tacos

Prep Time 5 minutes

Cook Time 6 hours

Total Time 6 hours 5 minutes

Servings 10 people

Author Leigh Anne Wilkes

Ingredients

• 5 lb. roast cross rib or sirloin tip, 4-5 lbs
• 1 yellow onion sliced or diced
• 1 4 oz. green chilies, chopped
• 1/2 cup beef broth
• 1/4 tsp garlic powder
• 2 tsp. salt
• 1/2 tsp. cumin
• Juices from roast

Instructions

• Place roast in crock-pot
• Put onions on top of meat
• Add remaining ingredients.
• Cover and set on high for 4-5 hours and on low for 6-8 hours
• Meat is done when it shreds easily with two forks.
• Reserve some of the juices to pour over meat before refrigerating or freezing it.

Nutrition

Calories: 224kcal | Carbohydrates: 2g | Protein: 40g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 103mg | Sodium: 3159mg | Potassium: 535mg | Fiber: 1g | Sugar: 1g | Vitamin C: 82mg | Calcium: 513mg | Iron: 4mg

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Originally Posted Oct. 22, 2008

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