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Shredded Beef Tacos

These shredded beef tacos are flavor-packed made with a roast and a few Mexican pantry staples. Slow cook until tender, then just shred and pile into a tortilla with all your favorite toppings!

I love combining the ease of the slow cooker with Mexican recipes. Other favorites include slow cooker carnitas, taco lasagna and green chili burritos!

Shredded beef taco recipe.
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Mexican Shredded Beef Tacos

I’m all about easy slow cooker meals and these crockpot shredded beef tacos are a favorite! When I don’t have hours to make my beef birria recipe and it’s not grilling season for carne asada tacos, these are our favorite for taco Tuesday!

Top your slow cooker shredded beef tacos with pico de gallo and serve on a regular hard shell tacos or soft flour tortillas. Try the shredded beef for burritos and chimichangas as well! It’s a 5-ingredient crockpot meal that you can prep in the morning and it’s ready to go by dinner.

How to Make Shredded Beef Tacos

Crockpot beef tacos.

Scroll down for the printable recipe.

  • Add roast to crockpot. Place the beef in the slow cooker and pour the water in. Then season the meat with salt and pepper. Add in the salsa, green chiles, chili powder and cumin.
  • Cook. Cover with the lid and cook on low for 6 to 8 hours, or until the meat is tender and will easily shred.
  • Shred. Remove roast from crockpot and discard any fat that’s on the meat. Use two forks to shred the beef and then place back in the slow cooker with the juices. Turn to the warm setting until ready to serve.

Instant Pot Version

For a quicker alternative, try making this easy Instant Pot shredded beef. It gets equally as tender and delicious, but in a fraction of the time!

Favorite Toppings

Once the beef is shredded, it’s time to begin assembling your tacos! Place the meat inside a taco shell and then add any of the delicious toppings below. My favorite topping is fresh pico de gallo…I love using fresh ingredients from my garden to make it!

Shredded beef tacos.

Cooking Tips

  • Crockpot liner. Another reason to love the slow cooker…using a liner! No extra dishes and a super easy clean up.
  • Best cut of beef. Just like my barbacoa recipe, I use boneless beef chuck roast. It gets perfectly tender and juicy in the crockpot and is super easy to shred.
  • Spicy. If you like heat, feel free to add more chili powder, green chiles or a sprinkle of red pepper flakes.
  • More flavor. You can add in some minced garlic and chopped onions for even more flavor.
  • Low and slow. Chuck roast needs to cook low and slow, so make sure you put the meat in the crockpot in the morning so that it can cook all day. Don’t try to cook it on high speed for less time…the meat won’t be as tender and juicy.
  • Repurpose leftovers. This shredded beef is so versatile…you can use leftovers to make a totally new dish! Use it for sheet pan nachos, beef enchiladas or as a filling for taco pockets.

Freezing Leftovers

This shredded beef is perfect for freezing!

Simply place any leftover meat in a zip top bag to freeze for later. I like to write the date on the bag with a permanent marker. Then store in the freezer for up to 6 months.

Let thaw in the fridge overnight, or set at room temperature for a few hours until no longer frozen. If I’m in a pinch, I’ll run the bag under warm water to thaw the meat faster.

Crockpot beef tacos.

Love taco recipes? These ground beef tacos and my carnitas tacos recipe are both family favorites.

Other Types of Tacos

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shredded beef taco recipe

Shredded Beef Tacos

5 from 7 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
These shredded beef tacos are flavor-packed and easy to make with a roast and a few Mexican pantry staples. Slow cook until tender, then just shred and pile into a tortilla!
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 8


  • 4-5 pounds boneless beef chuck roast
  • ½ cup water , or beef broth
  • 1 cup salsa
  • 4.5 ounce can chopped green chiles
  • 2 teaspoons chili powder , more if desired
  • 1 teaspoon ground cumin

S&P, to taste

    Optional: flour tortillas or shells, pico de gallo, sour cream, cilantro


      • Place the chuck roast into a slow cooker. Pour water into the crockpot and then salt and pepper the roast.
      • Add the salsa, green chiles, chili powder and cumin. Place the lid on top and cook on low for 6-8 hours, or until it easily shreds.
      • Remove roast from crockpot and take off any fat. Shred the meat with two forks and then place back in the slow cooker. Turn to warm until ready to serve.
      • Place shredded beef inside a taco shell and then add your favorite toppings. 


      Use a slow cooker liner to make clean up a breeze. 
      Place any leftover meat in a zip top bag to freeze for later. It will stay good up to six months.


      Calories: 341kcal | Carbohydrates: 3g | Protein: 35g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 125mg | Sodium: 448mg | Potassium: 727mg | Fiber: 1g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 6.1mg | Calcium: 50mg | Iron: 4.4mg

      Nutrition provided is an estimate. It will vary based on specific ingredients used.

      Course: Main Course
      Cuisine: Mexican

      Did you make this recipe? Don’t forget to give it a star rating below!

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