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shredded beef tacos

Meave avatar
Recipe by
Amy H.
@Meave
Detroit, MI

These are so easy and so delicious!

yield 12 serving(s)
prep time 20 Min
cook time 10 Hr
method Slow Cooker Crock Pot

Ingredients For shredded beef tacos

  • TACOS
  • 2 lb
    chuck roast, trimmed of fat
  • 2 Tbsp
    plus 2 tsp canola oil, divided
  • water
  • 1 Tbsp
    paprika
  • 2 tsp
    cumin
  • 1 1/2 tsp
    garlic powder
  • 1 1/2 tsp
    onion powder
  • 1 tsp
    salt
  • 1/4 tsp
    black pepper
  • 12
    corn tortillas
  • OPTIONAL TOPPINGS
  • shredded lettuce
  • diced tomato
  • shredded cheese
  • gaucamole
  • sliced avocado
  • sliced green onion
  • sliced black olives
  • diced red onion
  • diced white onion
  • sour cream
  • chopped fresh cilantro
  • taco sauce

How To Make shredded beef tacos

  • 1
    Sear chuck roast in 2 Tbsp oil in hot skillet until browned on both sides.
  • 2
    Add chuck roast, water and spices to a slow cooker. Cover and cook on low for 10 hours or so.
  • 3
    Pull and chop roast with a fork and knife until completely shredded. Drain off liquid.
  • 4
    NOTE: I like to add a little liquid to beans for a side dish! So good!
  • 5
    In a shallow skillet, heat remaining oil over medium heat. Heat each tortilla until just browned. Keep warm and covered with foil on a plate as you do this in batches of 1-3 depending on the size of your skillet.
  • 6
    Spoon the beef in 1-2 tortillas and top with your favorite toppings! Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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