Name: Crock Pot Shredded Beef Tacos
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Ingredients: 3-4 pound roast; 1/3 cup white vinegar; 1/2 cup soy sauce; 1 tsp salt; 4 cloves garlic (minced); 2 limes (juiced); 1 tsp black pepper; 1 tsp chili powder; 1 tsp ground cumin; 1 tsp garlic powder; 1 tsp oregano; 1 tsp paprika; corn tortillas; See toppings below

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This is an easy crock pot shredded beef tacos recipe that has a delicious flavor. Put it in the crock pot in about 5 minutes in the morning and you don’t have to worry about it until it’s time for dinner.

This past summer, we had a family reunion in Washington. All of the families were assigned to make dinner on one of the nights while we were up there. My sister-in-law made these crock pot shredded beef tacos, and they were absolutely flavorful and delicious!

Everyone kept going back for seconds and thirds because they were so good. I’ve made these a few times now for my family, and we just love them.

I’m all about easy dinners, and this is a quick shredded beef tacos recipe that doesn’t take very long to combine the sauce to pour over the roast in the crock pot. It took me about 5 minutes mix the ingredients for the sauce and pour it over the roast.

I love to add lots of toppings to these tacos. Some of my favorites are fresh tomatoes, diced onions, and a lime that you squeeze the juice on top of the shredded beef. Another one of the many toppings we put on the tacos is this Herdez Guacamole Salsa. It’s a favorite topping that adds flavor and little bit of heat to the crock pot shredded beef tacos.

Some people may have questions about how to make shredded beef tacos, so here are a few questions and answers that may be helpful to you.

How Do You Shred Beef?

Shredding beef is like shredding other meats. After the meat is cooked, take two forks and put them by each other in a portion of meat, then pull the forks apart from each other in opposite direction to shred the beef. Be sure to discard the parts that are gristle.

Pro Tip: You can also take the cooked beef and place it in the bowl of your electric mixer with the paddle that you use to make cookies. Turn the electric mixer on low and it will shred the meat for you quickly.

What Cut Of Beef Is Best For Shredding? And What Kind of Beef Is Best for Tacos?

Now, I’m no expert when it comes to cuts of meat. When I’m at the store I choose roasts that are on sale and are the least expensive. After I cook the inexpensive roasts for for 8-10 hours in the slow cooker, they always shred so easily.

However, in doing some research, the best meat to cook and turn into shredded beef includes chuck roasts, rump roasts, beef briskets and round roasts. It’s the tough and inexpensive meats that shred the easiest. So the next time you are at the store, you can pick one of those up to make these quick shredded beef tacos.

I think you’ll really like this easy pulled beef recipe. So here is how to make these crock pot shredded beef tacos.

First, place the 3-4 pound roast in the slow cooker.

Next, in a medium bowl, combine and mix the vinegar, soy sauce, salt, minced garlic, lime juice, black pepper, chili powder, cumin, garlic powder, oregano and paprika. Pour this over the roast in the slow cooker. Turn it on low and cook it 8-10 hours until it will easily shred and pull apart.

Once it’s done cooking, shred the roast and mix it back in with the sauce. Serve the shredded beef on corn or flour tortillas with toppings such as tomatoes, lettuce, shredded cheese, salsa (this Herdez Guacamole Salsa is one of our favorites!), sour cream, diced onion, cilantro, refried beans, and cut up limes. With the limes, you’ll squeeze the juice on top of the crock pot shredded beef tacos before you eat it.

Crock Pot Shredded Beef Tacos

This is an easy crock pot shredded beef tacos recipe that has a delicious flavor. Put it in the crock pot in about 10 minutes in the morning and you don't have to worry about it until it's time for dinner.

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Prep Time 10

Cook Time 8

Total Time 8 10

Course Main Course

Servings 15 servings

Ingredients

3-4 pound roast
1/3 cup white vinegar
1/2 cup soy sauce
1 tsp salt
4 cloves garlic minced
2 limes juiced
1 tsp black pepper
1 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp oregano
1 tsp paprika
corn tortillas
See toppings below

Instructions

Place the roast in the slow cooker.
In a medium bowl, combine and mix the vinegar, soy sauce, salt, minced garlic, lime juice, black pepper, chili powder, cumin, garlic powder, oregano and paprika. Pour this over the roast in the slow cooker.
Cook on low for 8-10 hours.
Once it's done, shred the roast and mix it back in with the sauce.
Serve the shredded beef on corn tortillas with the following toppings: tomatoes, lettuce, shredded cheese, salsa, sour cream, chopped onions, cilantro, refried beans, and cut up limes (to squeeze juice on top of beef tacos.