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Crock Pot 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.
Why You’ll Love This Recipe!
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 Tacos is perfect for feeding your family or when putting together a taco bar to feed a crowd. See below for my suggestions for putting together a taco bar.
Ingredients Needed
- Beef. I use 4-5 lb. cross rib, chuck roast 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.
- Spices. Sprinkle the roast with garlic powder, salt and cumin.
- Liquid. I used beef broth but water will work fine too.
How to Make Crock Pot Shredded Beef Tacos
- 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.
Tips from Leigh Anne
- 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 meat for the taco bar several days or weeks before and freezing it works great. Just put in an airtight container in the freezer. It will last up 2-3 months.
- 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.
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
- Tortillas. Use corn and flour
- Cilantro
- Avocado
- Lime juice
- Chopped Tomatoes
So next time you have to feed a crowd or just your family give this crock pot shredded beef taco recipe a try. If you really have a lot of people have a taco bar, complete with shredded beef.
How to Serve Shredded Beef?
Besides a taco bar you can also use this meat in burritos, nachos, quesadillas, taquitos, burrito bowls or enchiladas.
Pair this with:
Frequently Asked Questions
To make it in the Instant Pot follow the directions in this post.
It freezes easily. Place in an airtight container or a zippered freezer bag and it will last in the freezer for up to 3 months.
Other favorite taco meat recipes made in the crock pot include:
Be sure and follow me over on You Tube for weekly cooking demos.
Crock Pot Shredded Beef Tacos
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.
Tips & Notes:
Recommended Products
Nutrition Facts:
Originally Posted Oct. 22, 2008
Charlene says
I made this for my family and a special guest! It was perfect and tasted really good and flavorful. I had left overs so it was more than enough. I have tried so many of your recipes the last 2 years! I absolutely love them!
Kacie says
Just found your website and I’m excited to try this out!
This may be a silly question.. but do you put anything else in the crockpot besides the meat and onions? Water or anything? I’m always afraid of burning my house down when I don’t cook something right! 🙂
Leigh Anne says
Just what the recipe calls for – I hope you enjoy it!