slow cooker shredded beef taco recipe

Brown a chuck roast in a few common seasonings and place into the slow cooker. It's really that simple. By the end of the day you'll have tender and delicious shredded beef for tacos, salads, burritos or enchiladas. This budget-friendly recipe is also a great way to meal prep for the week, giving you plenty of meal variety based upon the high-quality protein beef provides. 

  •    Time: 8-10 hours
  •    Serves 8


  • 1 chuck roast (3 pounds)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 teaspoons cumin
  • 1.5 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 2 teaspoons oregano
  • 1 yellow onion, sliced
  • 4 cloves garlic, chopped
  • 1/2 cup beef broth
  • 1/2 cup orange juice
  • 1/2 cup lime juice
  • 1 cinnamon stick

Optional Toppings

  • Cilantro
  • Cotija Cheese 
  • Lime wedges
  • Onion
  • Avocado


  1. Combine oil, cumin, paprika, chili powder and oregano in heated pan, stirring constantly until spices are toasted but not burned. Season roast with salt and pepper on all sides. Place in pan and brown on all sides. Remove and place in slow cooker. 

  2. Add onion into pan and cook until translucent. Deglaze skillet with beef broth. Pour broth and onions over roast. Add garlic, cinnamon stick, orange juice and lime juice to slow cooker. Cover and cook on low 8-10 hours until roast can easily be shredded with a fork. 

  3. Optional: Shred roast on sheet pan and broil in oven until crisp. Pour mixture over the beef and serve on tortillas with Cotija cheese, cilantro and juice of a lime wedge.