Description
This Slow Cooker Shredded Beef Tacos recipe offers tender, flavorful beef slow-cooked in a zesty salsa verde mixture. Perfect for an effortless weeknight dinner, the beef is browned for extra depth, then simmered low and slow until fork-tender. Served in warm tortillas with your favorite fresh toppings, these tacos bring comfort and vibrant flavors to the table with minimal hands-on time.
Ingredients
Scale
Beef & Seasoning
- 2–3 pounds beef chuck roast, fat trimmed
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons vegetable oil
Salsa Mixture
- 1 (16-ounce) jar salsa verde (or your favorite salsa)
- 1 cup sweet onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons cumin
Toppings & Serving
- Tortillas (corn or flour, as preferred)
- Chopped cilantro (optional)
- Cheese (optional)
- Chopped red onion (optional)
- Avocado, sliced or diced (optional)
- Diced tomatoes (optional)
- Extra salsa (optional)
- Sour cream (optional)
Instructions
- Brown the Beef: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Season the beef chuck roast on both sides with salt and pepper. Once the oil is hot, brown the beef for about 2 minutes on each side until it develops a rich color and flavorful crust.
- Prepare the Salsa Mixture: In a large bowl, combine the salsa verde, chopped sweet onion, minced garlic, and cumin. Stir until fully mixed to create a flavorful cooking sauce for the beef.
- Load the Slow Cooker: Place the browned beef chuck roast into a 5-quart slow cooker. Pour the prepared salsa mixture evenly over the beef, ensuring it is fully covered to allow the flavors to soak in during cooking.
- Slow Cook the Beef: Set the slow cooker to low heat and cook for 6 to 8 hours, or alternatively on high for 3 to 4 hours. The beef should reach an internal temperature of 160°F and be tender enough to shred easily with a fork.
- Shred the Beef: About 30 minutes before cooking ends, use two forks to shred the beef directly inside the slow cooker. Mix the shredded meat thoroughly into the salsa mixture, ensuring it is well coated and remains moist during the final cooking phase.
- Serve: Warm your preferred tortillas and fill them with the hot shredded beef. Top with optional garnishes such as chopped cilantro, cheese, red onion, avocado, diced tomatoes, extra salsa, or sour cream to enhance flavor and texture.
Notes
- For best results, trim excess fat from the beef chuck roast before cooking to reduce greasiness.
- You can use either jarred salsa verde or your favorite homemade salsa for a fresh flavor twist.
- Adjust the spice level by choosing a mild or spicy salsa depending on your preference.
- Leftover shredded beef can be refrigerated for up to 4 days or frozen for up to 3 months.
- To keep the beef moist during shredding, ensure it remains submerged in the salsa mixture inside the slow cooker.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
