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Italian Slow Cooker Pulled Beef Tacos

Slow Cooker Pulled Beef Tacos

Slow Cooker Pulled Beef Tacos or Shredded Beef recipe is made with BBQ, taco or Italian seasoning and served in a tortilla, bun and more.

Course lunch, Main Course
Cuisine American
Keyword beef, burrito, crock pot, easy recipe, easy slow cooker, pulled beef, slow cooker, taco

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 1/2-6 oz) tomato paste
  • 1 cup sweet onion, diced
  • 2 tblsp garlic, minced
  • 1-2 tblsp italian seasoning, dried OR 3 tablespoons taco seasoning or 1 package
  • 1 tsp salt
  • 1 tsp pepper
  • 10 soft tortillas

Options

  • 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

  1. Prepare your slow cooker with cooking spray.  

  2. In slow cooker add diced tomatoes, tomato paste, onions, garlic, Italian seasoning, salt and pepper. Stir until combined. 

  3. Add beef rolling around to coat. Cover and cook on low until beef is tender, 7-8 hours.

  4. Remove beef from slow cooker and remove any string.

  5. 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.

  6. Transfer to a mixing bowl.

  7. 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.

  8. Serve wrapped in a tortilla with green onions, sour cream and any other toppings if desired. Enjoy!

Recipe Notes

Slow Cooker BBQ Shredded Beef Sandwiches

When making BBQ shredded beef sandwiches or wraps I prefer to use this recipe and you will too once you give it a try!

  • 1 5-pound boneless beef chuck-eye roast, trimmed and cut into 4 pieces
  • 8 slices bacon, diced
  • 1 onion, chopped fine
  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 ½ cups brewed coffee
  • 1 ½ cups ketchup
  • ¼ cup packed dark brown sugar
  • 2 tablespoons brown mustard
  • 1 tablespoon hot sauce
  • 1 tablespoon cider vinegar
  • 1 teaspoon liquid smoke
  • salt
  • pepper
  • 10 sandwich rolls, split

Place beef in slow cooker.

Cook bacon in large skillet over medium-high heat until crisp, about 5 minutes.

Using slotted spoon, transfer bacon to slow cooker. Pour off all but a few tablespoons fat from pan and cook onion in remaining bacon fat until softened, about 5 minutes.

Add chili powder and paprika and cook until fragrant, about 30 seconds.

Stir in coffee, ketchup, sugar, and 1 tablespoon mustard and simmer until reduced slightly, about 10 minutes.

Add half of sauce to slow cooker and refrigerate remaining half.

Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high for 5 to 6 hours).

Using slotted spoon, transfer meat to large bowl and cover with foil.

Transfer cooking liquid to large skillet, skim fat, and simmer over medium-high heat until reduced to 1 cup, about 10 minutes.

Off heat, stir in reserved sauce, remaining mustard, hot sauce, vinegar, and liquid smoke.

Pull meat into large chunks, discarding any excess fat or gristle.

Toss meat with 11/2 cups sauce and let sit, covered, until meat has absorbed most of sauce, about 10 minutes.

Season with salt and pepper.

Serve on rolls, passing remaining sauce at table.