Slow Cooker Shredded Beef Tacos

These slow cooker shredded beef tacos are an easy dinner that my whole family loves! The beef cooks low and slow until it’s tender and full of flavor, then gets piled onto crispy corn tortillas with melty cheese and all your favorite taco toppings.

Easy Shredded Beef Tacos

I love having dinner mostly taken care of in the slow cooker, especially on busy days when I’m juggling a million things and just need to get a good meal on the table without a lot of extra work! These shredded beef tacos couldn’t be easier, and my family absolutely devours them. The secret is that delicious, tender shredded beef piled onto a fried, crispy corn tortilla and loaded up with all your favorite toppings. Oh my word, they’re good! Even my 3-year-old loves these because everyone can customize their tacos with whatever toppings they like best.

The Cowboys’ Rating: 10/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

Helpful Ingredient Tips

• Beef Roast – My favorite beef roast to use for this recipe is a rump roast or a round roast. A rump roast or round roast is a great choice for these slow cooker shredded beef tacos because both are lean cuts that become tender and easy to shred when cooked low and slow. They also soak up all the seasonings and juices as they cook, giving you flavorful beef that’s perfect for piling onto crispy corn tortillas.
• Salsa – I like to add salsa to the slow cooker to bring in some extra flavor and moisture to the roast.
• Beef Base – Beef base is something I use all the time in my recipes. I get the Member’s Mark Beef Base at Sam’s Club or I use Better Than Boullion.
• Corn Tortillas – My favorite corn tortillas to use for this recipe is the Mission extra soft corn tortillas. I will add a few tablespoons of oil to a frying pan and fry up each corn tortilla until they’re slightly crispy but still foldable.
• Cilantro Ranch – Often times if I have time, I will make some of my cilantro ranch to top these shredded beef tortillas. It just goes so well with all the flavors. Get my recipe for cilantro ranch dressing here.
• Optional – If you really want a loaded shredded beef taco, you can add these things to your taco:
  • Corn
  • Black Beans or Pinto Beans
  • Spanish Rice

Seasonings

• Onion Powder
• Garlic Powder
• Taco Seasoning – you can find my homemade taco seasoning here.
• Kosher Salt
• Pepper

Toppings

• Shredded cheddar cheese or Mexican cheese blend
• Shredded lettuce
• Diced tomatoes
• Diced white or red onion
• Fresh cilantro
• Sliced avocado or guacamole – I have a recipe that is so good for homemade guacamole. You can find that here.
• Sour cream
• Salsa or pico de gallo
• Pickled jalapeños
• Fresh lime wedges

Tools You’ll Need

• Slow Cooker
• Frying Pan
• Measuring Cups & Spoons
• Colander
• Can Opener

Slow Cooker Shredded Beef Tacos Recipe

1. Place beef roast in slow cooker.
2. In a small bowl or measuring cup, combine 1/4 cup warm water and the Tones Beef Base. Stir until the beef base is dissolved, then pour over the roast.
3. Pour the salsa over the roast, spreading it evenly across the top.
4. In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, and taco seasoning. Mix well, then sprinkle evenly over the roast.
5. Cover and cook on low for 8–10 hours, or until the roast is tender and easily pulls apart with a fork.
6. Remove the roast from the slow cooker and shred using two forks. Return the shredded beef to the slow cooker and stir it into the juices.
7. In a skillet, heat a thin layer of oil over medium heat. Fry the corn tortillas on both sides until golden and crispy around the edges but still flexible enough to fold without breaking. Add more oil as needed.
8. Fill the crispy corn tortillas with shredded beef, then add your favorite toppings and serve warm. Enjoy!

Gluten Free Shredded Beef Tacos

This recipe is gluten free! I do always caution however, that you check to make sure that the ingredients YOU are using are indeed gluten free. Taco seasoning generally isn’t gluten free, so I make my own taco seasoning. It’s the only taco seasoning that I use. Get my recipe here.

What to Serve with Shredded Beef Tacos

My go to side for shredded beef tacos every single time is my Spanish Rice. It’s easy, delicious and pairs perfectly with these shredded beef tacos. Find my recipe here.

Storage and Reheating

Store leftover shredded beef in an airtight container in the refrigerator for up to 4 days. You can also freeze the cooked beef for up to 3 months. For the best results, store the beef separately from the corn tortillas and toppings.

Reheating

Stovetop: Add the shredded beef and a splash of beef broth or water to a skillet. Heat over medium-low heat, stirring occasionally, until warmed through.

Microwave: Place the shredded beef in a microwave-safe bowl with a splash of water or beef broth. Cover loosely and heat in 30–60 second intervals, stirring between each, until heated through.

Corn Tortillas: For the crispiest tacos, fry fresh corn tortillas just before serving. If you have leftover fried tortillas, reheat them in an air fryer at 350°F for 2–3 minutes until crispy.

Reheating

Microwave: Place the beef and rice in a microwave-safe bowl. Add a small splash of water or beef broth to the beef to keep it from drying out. Cover loosely and heat in 30–60 second intervals, stirring between each, until heated through. Add your toppings after reheating.

Stovetop: Place the shredded beef in a skillet over medium-low heat with a splash of water or beef broth. Stir occasionally until warmed through. Reheat the rice separately, then assemble your bowl with your favorite toppings.

How to Make Shredded Beef Tacos a Freezer Meal

To Freeze:

Place the beef roast in a gallon-size freezer bag. Add the 1/4 cup warm water, Tones Beef Base, salsa, kosher salt, black pepper, garlic powder, onion powder, and taco seasoning. Seal the bag, removing as much air as possible, and gently massage to combine the ingredients. Lay flat and freeze.

To Cook:

1. Thaw the freezer meal completely in the refrigerator overnight.
2. Pour the contents of the bag into a slow cooker.
3. Cover and cook on low for 8–10 hours, or until the roast is tender and easily pulls apart with a fork.
4. Remove the roast from the slow cooker and shred using two forks. Return the shredded beef to the slow cooker and stir it into the juices.
5. Heat a thin layer of oil in a skillet over medium heat. Fry the corn tortillas on both sides until golden and crispy around the edges but still flexible enough to fold.
6. Fill the tortillas with shredded beef and add your favorite toppings. Serve warm and enjoy!