You only need 3 ingredients for deliciously juicy meat to make the best slow cooker shredded beef tacos! It's the perfect no-stress recipe for parties, family dinner, or meal prepping.
I have tried literally hundreds of different kinds of tacos (and you'll find a dozen of those on this website alone). It's easy to make a good taco, but for AMAZING tacos, you're going to need to use this shredded beef recipe! I tested it with and without oil and aromatics, with and without searing beforehand, and tried tons of "secret" ingredients that others swear by. What I've found, though, is that simple is best! You are going to LOVE how easy, inexpensive, and flavorful this recipe is!
Why You Will Love This Recipe
- Only 3 Ingredients Needed - Two are pantry staples you already have, and one is an inexpensive, easy-to-find cut of meat that will feed a crowd.
- Super Easy - The slow cooker does all the work! There's no searing beforehand or chopping vegetables... Just toss it all, turn it on, and go about your day.
- Versatile & Customizable - Prefer pork? Use a pork shoulder instead of chuck roast! Like it spicy? Use spicy enchilada sauce and toss in some jalapenos. This recipe is already naturally gluten-free, dairy-free, nut-free, and egg-free, too.
- Meal Prep Friendly - This makes great meals for the week, and any uneaten shredded beef freezes easily for the perfect meal prep option.
Shredded Beef Ingredients
- Chuck Beef Roast - This cut of beef is incredibly flavorful, usually can be found pretty cheaply, and becomes beautifully tender if you cook it slow and long enough. These freeze well, so always stock up on the sales when you can!
- Taco Seasoning - You can use homemade or store-bought. Using the packaged variety makes this incredibly simple.
- Enchilada Sauce - Again, homemade or store-bought will work. This will meld with the taco seasoning and the fat and juice from the chuck roast to create an extremely easy, bold-flavored sauce for the beef.
For tacos, you'll want your favorite tortillas (flour, corn, homemade, low-carb, lettuce wraps, whatever you like best). Grab some of the toppings you like, too, such as cheese, salsa, fresh cilantro, red onions, black beans, jalapenos, avocados, or a creamy sauce!
How to Make Shredded Beef Tacos
This 3-ingredient recipe couldn't be any easier, and all you need is your favorite slow cooker! Here's a step-by-step guide so you'll make it perfectly every time.
- Add all three ingredients into the slow cooker.
- Cook for 4 hours on high or 8 hours on low.
- Shred beef and toss in sauce.
- Portion meat into tortillas, add your favorite toppings, and serve.
What to Serve with Tacos
We love these garnished with fresh cilantro, diced tomatoes, and some cotija cheese. Easy sides like Air Fryer Corn on the Cob or Cauliflower Rice, or Black Beans help stretch taco night further, too. For taco salad, serve on iceberg lettuce with tomatoes, sliced avocado, and this Lime Coriander Dressing.
Storage and Reheating Instructions
Allow the meat to cool completely, then transfer to an airtight container and store in the fridge up to 3-4 days. To freeze, store in a freezer bag, press out as much air as possible, and freeze flat for convenience.
Let it thaw overnight in the fridge or in a warm bowl of water for 30 minutes. Microwave individual portions at 50% power in 1-minute increments, stirring between blasts. To reheat the full recipe, you can microwave, place it in the oven (350 degrees, stirring occasionally), or return it to the slow cooker on low. Add a bit of water or broth so that it doesn't dry out.
Shredded Beef FAQs
Sure! In the Instant Pot, you'll pressure cook the chuck roast for 15 minutes per pound (example: 3 lb roast will pressure cook for 45 minutes). Let the pressure release naturally for 10 minutes before carefully venting the Instant Pot.
Chuck roast has a lot of connective tissue, and it breaks down easily with slow heat over a long amount of time. However, high heat can cause this connective tissue to contract (making the meat tough and dry) instead of melt into the juicy, gelatinous texture you want. Reduce your heat and keep going. Add more liquid (water or broth) if it looks like a lot of it has evaporated.
Beef is safe to eat at 145 degrees F, but you will be able to get that shredded texture around 180 degrees F. For the juiciest, melt-in-your-mouth shredded beef, allow the roast to cook to 205-215 degrees F instead.
Many people sear their beef first because this causes the Maillard reaction, deepening the flavor and adding a nice crust on the edges. I tested this recipe both with and without searing. I did not find that the slight flavor and texture difference was worth the extra effort and time it took to sear the beef. If you prefer it, though, you could always do that before following the recipe as written!
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Shredded Beef Tacos
Ingredients
- 2.5 - 3.5 pounds Chuck Beef Roast
- 1 1-ounce package taco seasoning
- 1 10-ounce can enchilada sauce
Optional Taco Ingredients
- tortillas corn, flour, low-carb, gluten-free, etc.
- cheese cotija, cheddar, pepper jack, or a Mexican blend
- avocados and tomatoes diced
- black beans, corn, refried beans, etc.
Instructions
- Add the roast to the slow cooker and top with the taco seasoning and enchilada sauce.
- Cook on low up to 8 hours or on high up to 4.
- Shred and toss in the sauce.
Tips:
Nutrition Information
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