Name: Crockpot Mexican Shredded Beef Tacos
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast; 1 cup beef broth; 1 (15 oz) can diced tomatoes with green chilies; 1 medium onion, sliced; 3 cloves garlic, minced; 2 tablespoon chili powder; 2 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; Salt and black pepper to taste; 12 corn tortillas; Chopped cilantro, diced onion, and lime wedges for serving

Let Me Tell You Why I Keep Coming Back to This Taco Night

So, real talk: I first made these Crockpot Mexican Shredded Beef Tacos while trying to impress my in-laws. Naturally, the power flickered halfway through cooking and I genuinely thought dinner was doomed. But funny enough, the beef still turned out so tender my father-in-law licked his fingers (and he's not even the finger-licking type). Ever since, this recipe has sort of become my 'break glass in case of chaos' dinner, since the crockpot does all the heavy lifting — and hey, I can chase the dog out of the kitchen without burning anything.

Why You'll Love This (Or At Least I Hope You Do)

I tend to whip this up when I'm slammed with work, maybe feeling a bit "meh" about what’s in the fridge, but still want that "I really cooked" feeling (without the drama). My family goes wild for this, especially because they can pile on their own toppings (inevitably fighting over who got the last handful of cheese). Admittedly, I’ve had my sauce split once or twice, but you know what? Just scoop it all in a tortilla and suddenly it’s a rustic taco. Plus — the leftovers are a dream the next day… if there’s any left, which is rare.

Stuff You'll Need (And Some Stuff You Can Sub)

3 lbs beef chuck roast (I sometimes use brisket, but it’s pricier; once tried stew meat in a pinch, turned out fine, but not quite as shreddy)
1 large onion, sliced (my grandmother swore by yellow onions — honestly? I grab whatever’s not sprouting in my pantry)
4 garlic cloves, minced (but if I’m tired, a big spoonful of jarred garlic does the trick)
1 can (10 oz) diced tomatoes with green chilies (like Rotel — but store-brand is fine, promise)
⅓ cup beef broth (sometimes I use chicken broth, don't @ me)
2 tablespoon chili powder (if you accidentally dump extra in, don’t panic; but maybe taste before adding more… yeah. learned that the hard way)
1 teaspoon cumin
1 teaspoon smoked paprika (or not smoked, honestly I rarely notice)
½ teaspoon dried oregano
1 bay leaf (Confession: I’ve forgotten this and survived)
Salt and pepper, to taste (which means about two hefty pinches and a tiny sprinkle more for luck)
Taco fixings: tortillas, shredded cheese, chopped cilantro, lime wedges, salsa, sour cream, avocado (or honestly whatever you’ve got — once my kid added Goldfish crackers, not recommended but… inventive?)

How I (Usually) Make These Tacos

Grab your crockpot. Or, if it’s hiding behind the rice cooker, worry not — you could use a big Dutch oven on super low heat in the oven (about 250F), but it’s more hands-on.
Layer onions on the bottom (no need to be pretty). Add your beef on top. Sprinkle salt and pepper like you mean it.
Add the garlic, canned tomatoes, broth, chili powder, cumin, smoked paprika, oregano, and the bay leaf right over everything. Kinda just dump it — no need to get fussy about what touches what.
Put the lid on. Set on low for, oh, 8 hours (I’ve done 7, and once 10, after forgetting about it — both worked, though 10 gets a bit sauce-heavy). Or high for 5 if you're really impatient; it works, but I think the beef’s juicier if slow-cooked.
Here’s where I sneak a forkful: After it’s cooked, open the lid (careful of the steam). Shred the beef right in the pot with two forks. If it looks a bit messy? Totally fine. Actually, it looks kinda weird, stringy and wet, but that's normal.
Let the shredded beef soak in the juices for 15-30 more minutes (I swear, this step makes a difference, but sometimes I skip it when the wolves, er, family are starving).
Warm your tortillas (I like to do this straight on the gas burner with tongs, for that not-burned-but-a-little-singed vibe).
Scoop beef into tortillas, pile on the toppings, and get stuck in. Maybe grab a napkin, too.

What I've Figured Out So Far (Notes)

If you want crispier edges to your beef, throw some in a hot pan for a few mins after shredding. Looks and tastes fancier.
Low sodium broth helps if you want more control over saltiness — I once used regular and, oops, had to serve with extra sour cream to mellow it.
And, actually, I find the beef’s even tastier on day two (makes killer nachos!)

Things I’ve Tried (Some Good, Some Not So Much)

Added a chipotle pepper in adobo; very good, quite smoky, but a tad spicy for my youngest. Probably best for grown-up taco nights.
Tried orange juice instead of broth once — weirdly sweet. Not my favorite. Won’t do that again.
Once tried stuffing it inside baked potatoes. Kind of amazing, actually.

The Gear I Use (And What to Use If You Don’t Have It)

Crockpot/slow cooker: Mine’s ancient and finicky, but still kicks. If you don’t have one, like I said, Dutch oven works. Even an Instant Pot on 'slow cook' mode. Or borrow one. It’s worth it.
Two forks: For shredding. Or salad tongs if you’re feeling wild.
Tongs for tortillas, but honestly, I just use my fingers and hope I don’t singe them (again...)

How to Store (If You Happen to Have Leftovers)

Just chuck any leftovers (juice and all) in a container with a lid and stick it in the fridge. Should keep a solid 4 days, but — truth — it never lasts past day two here. Freezes nicely too, though sometimes I forget it’s in there. Reheat gently (a splash of broth helps if it looks dry).

Here are the official fridge rules if you want to double-check me!

How I Serve These (Our Table’s a Bit Unorthodox)

Tons of toppings, all in mismatched bowls because why pretend to be fancy? I usually put everything out family-style. My personal favorite: a swipe of tangy salsa verde and pickled red onions. Or, on cold nights, wrapping the tacos in foil and popping them in the oven for a few to warm.

And don’t forget a simple salad or some tortilla chips on the side. Actually, this salad recipe pairs especially well.

Lessons I Learned the Hard Way (Take It or Leave It)

Don’t skip the resting time before shredding. I rushed it once — ended up with beef that was a bit chewy. Worth the wait.
If your crockpot runs hot, check early. I charred the edges a couple times; not the end of the world, just trim those bits and call it "chef’s snack."
And don’t forget to remove the bay leaf (good luck fishing it out when it’s hiding in the shredded beef, though...)

Quick Q&A (Stuff Friends Have Actually Asked Me)

Can I use chicken instead of beef?: Yep, totally. But it won’t shred quite the same — more like big, tender chunks. Just as tasty though, and actually cooks a bit quicker.
Is there a way to make it spicier or milder?: Oh for sure. Toss in jalapeños (fresh or outta a can) for more heat, or skip the chili powder if you must. I usually put hot sauce bottles on the table for folks to choose their own adventure.
Do you skim the fat or leave it?: I’m lazy — leave it in for flavor, but if you see a thick layer, you can scoop some off or blot with paper towels. (I’ve definitely forgotten and, well, nobody complained...)
Any ideas for what to do with leftovers?: Quesadillas, nachos, burrito bowls, or heck, even over rice like a stew. My neighbor mixes it into scrambled eggs. That was unexpected, but not bad at all!

By the way, if you want to brush up on your slow cooker know-how, Serious Eats has a pretty handy, not-too-snobby guide.

Honestly, this dish is now a permanent fixture at my place, warts and all. If you give it a whirl, let me know how it turns out — and if you discover a topping combo to beat pickled onions, please send help, because I’m addicted.

Crockpot Mexican Shredded Beef Tacos