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Slow Cooker Shredded Beef Tacos

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These Slow Cooker Shredded Beef Tacos are bright, colorful, tasty, and perfect for busy summer days! Tender beef marinated in a zesty tequila lime sauce and slow-cooked to perfection served on warm tortillas with all the best toppings.

Slow Cooker Shredded Beef Tacos

In my house, taco night is always the BEST night of the week! Beef tacos, pork tacos, chicken tacos – all taco meat recipes are a hit around here. Try my Pico de Gallo or my Cilantro Lime Rice for another topping, and grab some tortilla chips for extra dipping!

Slow Cooker Shredded Beef Tacos

This taco recipe is not only my family’s favorite taco, but it is also SO easy to make! This is a slow cooking recipe that requires just a few ingredients and the house will be smelling like delicious tequila lime by the time you get home from work!

Slow Cooker Shredded Beef Tacos

Which beef is best for shredding?

Chuck roast is super tender and juicy after cooking low and slow in the crockpot – this is by far the best meat for shredding, but you can use whatever you prefer!

What do I need to get started?

  • Chuck roast. This cut of beef is the best meat for a juicy, tender taco.
  • Olive oil.
  • Tequila. Your favorite brand will be fine 🙂
  • Orange juice.
  • Beef stock.
  • Honey.
  • Lime juice. The fresh stuff! Not the jarred lime juice you can find in the product aisle.
  • Fresh chopped cilantro.
  • Chili powder.
  • Salt and pepper.
  • Minced garlic. I recommend mincing fresh garlic yourself for the absolute best flavor.

How to make Slow Cooker Shredded Beef Tacos

The first step is marinating the beef. I know you want to get it in the slow cooker as soon as possible, but I promise that the marinating process will make this meat SO juicy and flavorful. You will NOT regret marinating!

Cut your chuck roast into six equal pieces and place in a deep baking dish.

In a medium mixing bowl, combine the rest of the ingredients and whisk together until it forms a nicely incorporated mixture.

Pour the tequila lime mixture over the cut-up chuck roast and cover for at least 2 hours or overnight.

After the beef has marinated, add it to the slow cooker pot and cook on high for 4-6 hours or on low for 8 hours. 

When done, remove the meat to a bowl and shred using two forks. Add some of the cooking liquid back into the shredded beef and serve with warm tortillas and toppings of your choice!

Slow Cooker Shredded Beef Tacos

Storage and Freezing

To store, place the beef in an airtight container and place it in the fridge for 3-5 days. To reheat, place in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each.

To freeze, place the cooked meat in freezer-safe containers and freeze for up to 3 months. To thaw, simply leave on the counter overnight and reheat as stated above.

Slow Cooker Shredded Beef Tacos
What else can I do with taco meat?

This meat is for more than Slow Cooker Shredded Beef Tacos. You can use it for nachos, burritos, enchiladas, a quesadilla, sliders, or just enjoy it on its own! 

slow cooker Shredded Beef Tacos

Tips and Tricks

  • Be sure to cut the chuck roast into equal size pieces against the grain before marinating – this helps it get even more tender.
  • Select beef that is marbled for the best flavor.
  • I topped my tacos with red cabbage, guacamole, corn, black beans, and cilantro. You can use all, none, or some of these! Choose the toppings that your family loves.
  • Tequila does not have to be used in this recipe and can be replaced with more beef stock. But the tequila does add a ton of flavor and I highly recommend keeping it in!
  • Lightly fry the tortillas before serving so they’re warm and beautifully brown.
Slow Cooker Shredded Beef Tacos

Slow Cooker Shredded Beef Tacos

Prep Time: 10 minutes
Cook Time: 8 hours
Additional Time: 2 hours
Total Time: 10 hours 10 minutes

These Slow Cooker Shredded Beef Tacos are bright, colorful, tasty, and perfect for busy summer days! Tender beef marinated in a zesty tequila lime sauce and slow-cooked to perfection served on warm tortillas with all the best toppings.

Ingredients

  • 3lb chuck roast
  • ⅓ cup olive oil
  • ½ cup tequila
  • ¼ cup orange juice
  • 1 cup beef stock
  • 3 tablespoons honey
  • Juice from 3 limes
  • 3 tablespoons fresh cilantro, chopped
  • ¼ cup chili powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 5 cloves garlic, minced

Instructions

    Cut the chuck roast into 6 equal parts and place in a baking dish for marinating and set aside.

    In a medium-size mixing bowl, combine together the rest of the ingredients and whisk until all ingredients are fully incorporated. 

    Pour the mixture over the cut-up chuck roast and cover, marinate in the refrigerator for at least 2 hours or up to 24 hours.

    In a 6-quart slow cooker, add the beef and the marinade and cook for 8 hours on low or 4-6 hours on high.

    When done, remove the meat to a bowl and shred using two forks, and add some of the cooking liquid back into the shredded beef. Serve with warmed tortillas and your favorite toppings.

Notes

Makes 18 2.5oz servings

Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving: Calories: 255Total Fat: 16gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 63mgSodium: 261mgCarbohydrates: 8gFiber: 1gSugar: 5gProtein: 19g

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