Crock Pot Shredded Beef Tacos

When B said he was making a beef taco recipe in the crock pot, I pictured ground beef. Y’all, this is nothing like that, and so much better! He used a boneless chuck roast and combined with the Mexican style sauce he made, it was like eating the most tender pot roast full of Mexican flavors on a taco, IT WAS SO GOOD! The beef is delicious and would be good not just on taco shells, hard or soft, but as nachos, burritos, it will not matter – you’ll love it!

Crock Pot Shredded Beef Tacos



Prep time


Cooking time




  • 3 pound boneless chuck roast

  • 1 can diced green chiles

  • 1 teaspoon minced onion

  • 2 tablespoons chili powder

  • 1 teaspoon ground cumin

  • 1 can Old El Paso red enchilada sauce

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 lime


  • Combine all ingredients except the lime in a bowl. Place roast in crock pot and cover with the sauce. Cook on low for 8 – 10 hours (depending on your crock pot) for the most tender roast.
  • Once cooked, you can shred easily, and it’ll be so tender and juicy and full of flavor!
  • We use the small soft tortilla/taco shells and warm by opening the sealed bag and placing in microwave for about 20 seconds. It steams and warms them perfectly.
  • Spread onto taco shell of your choice, add embellishments like sour cream, lettuce, tomatoes, salsa, cheese, etc… and even better, squeeze the juice of a lime over top! FYI, our new favorite cheese, especially for something like this, is cotija – amazing!

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