Crockpot Beef Tacos

These Crockpot Beef Tacos are so easy to make! You only need a few ingredients plus your favorite taco toppings for a festive dinner you can throw together in no time.

Course Main

Cuisine Mexican Inspired

Prep Time 10

Cook Time 8

Total Time 8 10

Servings servings

Calories 236

Author Ashlyn Edwards | Belle of the Kitchen

Equipment

Crockpot

Ingredients

2.5 - 3 pound beef chuck roast
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 Tablespoons vegetable oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
16 ounces jarred chunky salsa
tortillas for serving
taco toppings for serving

Instructions

Season the chuck roast on both sides with the salt and pepper.
On the stove, heat a large skillet to medium-high heat. Once hot, add the vegetable oil. Sear the roast for about 3-5 minutes per side, or until a deep golden brown.
Place the seared roast into a 6-8 quart crockpot. Sprinkle the garlic powder, onion powder, and cumin on top. Pour the salsa directly on top of the roast. Cook on low heat for 7-8 hours or high heat for 4-5 hours, until shreddable. The longer you let it cook, the easier it will shred.
Remove the roast from the crockpot. Shred the meat, discarding any fatty bits. Place the shredded meat back into the crockpot and stir it with the accumulated juices. Taste and add more salt if necessary. Serve immediately with tortillas, along with your favorite taco toppings.

Notes

Searing: You can skip the searing step if time doesn't allow. I do highly encourage searing the meat, however, as it adds a ton of extra flavor.
Salsa Recommendations: Feel free to use your favorite salsa in this recipe. I personally like to use a mild chunky salsa. Also be sure to taste the meat and add more salt if necessary right before serving.
Instant Pot option: add your ingredients to your Instant Pot, add about 1 cup of beef broth or water, then cook over manual high pressure for one hour. Let the pressure release naturally then open the lid and shred the meat.
Store any leftover shredded beef in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over low heat, in the microwave, or in your crockpot using the warm setting.
Freezing: Once your beef is cooled, add small servings to individual ziplock bags and squeeze out the air. Lay flat and place in the freezer for up to 3 months. Thaw in the refrigerator overnight then reheat on the stove over low heat, in the microwave, or in your crockpot using the warm setting.

Recipe shared from Kenarry

Nutrition