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Shredded Beef Tacos are a delicious and easy dinner for your family or for feeding a crowd. Crockpot shredded beef is the perfect base for tacos.
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.
Ingredients Needed
- Beef, I use 4-5 lb. cross rib, chuck roast or a sirloin tip roast. Use a boneless roast.
- Beef Broth
- 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, garlic powder, salt and cumin.
How to Make Crock Pot Shredded Beef Tacos
- Place roast in crock-pot
- Add 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.
Tips from Leigh Anne
- Use a boneless roast for this recipe.
- This meat is great in burritos, nachos, quesadillas, taquitos, burrito bowls or enchiladas as well.
- When feeding a large group, do as much prep work ahead of time as possible. You can make this meat days or weeks in advance and freeze it in an airtight container for up to 2-3 months.
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.
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.
Check out more of my favorite crock pot recipes:
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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:
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!