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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
Can I Make this in the Instant Pot?
To make it in the Instant Pot follow the directions in this post.
Can I freeze shredded beef?
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
Amy says
How many people would this feed? Cafe Rio style.
Leigh Anne says
With something like this that is always a hard question to answer. It depends on how big of an appetite people have, how much other food you are having. If you have a lot of other “filler” for the tacos/burritos you need less. But I would say that 5 lbs. of meet should feed 15 or so people if there is plenty else to put on it also.
Charity says
We are making these tomorrow! They look fabulous! Thanks for sharing! =)
Leigh Anne says
Cherilyn »
Guess what I made for dinner last night? Your lemon chicken recipe!!! It was yummy. I especially liked that I could do it in the crockpot!! Keep sharing those recipes with me girl!!
Tamara Reber says
Thanks, Leigh Anne. This is definitely going in my “to try: recipes. You keep us motivated all the time to reach out of our “comfort zones.” THANKS!
Cherilyn says
How funny is this Leigh Anne? I got on here this morning to get the recipe for Cafe Rio Pork and it is in your post today! Guess it was meant to be! Thanks!
PS ~ I tried the apple pie recipe the other night and it was fabulous. A big thumbs up from my family.