Slow Cooker Shredded Beef Tacos

5 from 1 vote

Slow Cooker Shredded Beef Tacos

Slow Cooker Shredded Beef Tacos are a simple weeknight slow cooker meal. You can put this in the crockpot before you start your day and have dinner waiting for you.

Prep Time10

Cook Time6

Total Time6 10

Course: Beef, Dinner

Cuisine: Mexican

Keyword: Slow Cooker Shredded Beef Tacos

Servings: servings

Ingredients

2 Tablespoons vegetable oil
2-3 pounds beef chuck roast fat trimmed
1- 16 ounce salsa verde {or your favorite salsa}
1 cup sweet onion chopped
4 garlic cloves minced
2 teaspoons cumin
1/2 teaspoon salt
1/8 teaspoon black pepper

Instructions

Heat the 2 Tablespoons vegetable oil over medium high heat. Sprinkle salt and pepper on all sides of the chuck roast. When the skillet is heated, brown each side of the chuck roast {takes about 2 minutes per side}.
In a 5-qt. slow cooker place the chuck roast. In a large mixing bowl combine the salsa verde, sweet onion, garlic, cumin and salt and pepper and stir to combine.
Pour the salsa mixture over the beef making sure that the salsa covers the chuck roast.
Cook on low for 6-8 hours or on high for 3-4 hours {when preparing beef in the slow cooker, it should be cooked to 160 degrees, or until it is fork tender}. With 30 minutes left use two forks to shred the beef and mix it back into the salsa making sure all of the beef is under the salsa {this really helps to keep the beef moist}.
Serve the shredded beef alongside your favorites tortillas and garnishes, like chopped cilantro, cheese, chopped red onion, avocado, diced tomatoes, extra salsa and sour cream.

Notes

When preparing beef in the slow cooker, it should be cooked to 160 degrees, or until it is fork tender.
This beef freezes well in a large Ziplock bag. When you are ready to eat it, place the Ziplock in the refrigerator and let it defrost. Heat the beef in the microwave or on the stove.

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