Shredded Beef Tacos (Slow Cooker Friendly)

Shredded Beef Tacos (Slow Cooker Friendly)

Shredded Beef Tacos are the ultimate set-it-and-forget-it dinner. Just season your favorite roast with warm spices, let it simmer low and slow until it’s fall-apart tender, then pile the juicy beef into tortillas with all your favorite toppings. Cozy, flavorful, and effortless! The kind of weeknight meal everyone looks forward to.

Recipe created by our Grass Roots partner Vilma, a gym owner and nutrition coach who shares her love of food and fitness. Follow along on her journey over on Instagram at @coach_vilma

Ingredients

Salt & Pepper
to taste
Cayenne Powder
1 tsp
Ground Cumin
1 tsp
Smoked Paprika
1 tsp
Garlic, minced
1 tsp
Beef Broth
1/4 cup
Tomato Paste
2 Tbsp
Jalapeno, diced
1
Lime juice
1/4 cup
Yellow Onion, diced
1 Medium
Tortillas or Rice (optional)
4

Utensils

  • Skillet
  • Crockpot (Slow Cooker)

Instructions

Pat the roast dry and season generously with salt and pepper.

Heat a skillet over medium-high and sear the roast on all sides until nicely browned, about 2 minutes per side.

Transfer the roast to your slow cooker. Add the broth, tomato paste, jalapeño, lime juice, onion, and spices.

Cover and cook on low for 8 hours or on high for 4–5 hours, until the beef is fall-apart tender.

Shred the beef with two forks, then stir it back into the flavorful juices.

Serve in warm tortillas, over rice in taco bowls, or enjoy on it's own!

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