Crock Pot Beef Tacos

Take your taco Tuesdays up a notch with these hearty slow-cooker beef tacos. They're super savory, easy to make, and perfect for the whole family to enjoy!

Prep Time10

Cook Time7

Total Time7 10

Servings:

Calories: 583kcal

Author: Karin and Ken

Ingredients

2 - 4 pounds beef pot roast chuck, boneless, top or bottom blade, sirloin tip or cross rib
1 can (28 oz) canned tomatoes, diced
1 can (5 ½-6 oz) tomato paste
1 cup sweet onion, diced
2 tablespoons garlic, minced
1-2 tablespoons italian seasoning OR 3 tablespoons taco seasoning (1 package)
1 teaspoon salt
1 teaspoon pepper
10 soft flour tortillas corn tortillas, or crunchy taco shells

Optional Taco Toppings

1 cup cheese, shredded, more or less to taste
sour cream - as needed
2 green onion. thinly sliced
tomatoes, diced
lettuce shredded or chopped
jalapenos

Instructions

Prepare your slow cooker with cooking spray.
In slow cooker add diced tomatoes, tomato paste, onions, garlic, Italian seasoning, salt and pepper. Stir until combined.
Add beef rolling around to coat. Cover and cook on low until beef is tender, 7-8 hours.
Remove beef from slow cooker and remove any string.
Using 2 forks shred or chunk into bite sized pieces. I find that different cuts of meat shred differently so do not hesitate to cut the meat into small chunks as necessary.
Transfer to a mixing bowl.
Add 2-4 cups of the sauce to the beef and toss to coat. I love sauces and gravy so I tend to add in more sauce than Ken does when he makes this. The amount of sauce is up to you.
Serve wrapped in a tortilla with green onions, sour cream and any other toppings if desired. Enjoy!

Video

Notes

Add mix-ins: Olives, corn, green onions, bell peppers, and fresh cilantro are all great additions to these shredded beef tacos. Add them in towards the end of the cooking process.
Top with salsa: Experiment with different salsas to add to the flavor of the pulled beef filling. Peach and mango salsas can be great for sweetness, but a good smoky salsa can really take the flavors up a notch.
Meat matters: Choose the best quality meat for this recipe, because it’ll have a huge impact on the flavor and texture.
Use leftovers: Use the leftover shredded meat as a topping over your nachos or as a filling for your enchiladas and wraps. You can even stuff it into sliders or buns, or just serve it with some Mexican rice.
Cook right: This recipe is quite forgiving, so even if you end up leaving the meat in for longer, it won’t turn out to be too dry or chewy. Depending on the kind of cut you’re using, it can take anywhere between 6-8 hours to cook perfectly and get to that fall-apart texture.

Nutrition