Shredded Beef Tacos

With only 6 main ingredients, you can have this “dump-and-go” recipe of easy Shredded Beef Tacos into your crock pot or Instant Pot in minutes. This Mexican-inspired shredded beef will fall apart after cooking and pack so much flavor into each taco.

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Why We Love This Version of Tacos

Shredded Beef Tacos check so many boxes when it comes to a delicious, homemade dinner:

1. So much flavor! My family now prefers this version to ground beef tacos.
2. With only 6 ingredients, this recipe is SUPER easy!
3. It’s a dump-and-go meal and can be cooked in either the slow cooker or Instant Pot.
4. Can be prepped ahead as a freezer meal, so double the batch for dinner and freeze one for later.
5. Works well as a recipe for groups of people. Just lay out all the toppings like a Taco Bar and serve this Mexican shredded beef out of the slow cooker or Instant Pot.
6. Leftovers are awesome! You can serve them as Shredded Beef Nachos or in quesadillas.

The ingredients are simple, but the flavor is BIG. Here are the players in this recipe:

For the Mexican Shredded Beef

• Boneless beef chuck roast (sub: boneless pork shoulder roast)
• Taco seasoning – Either buy all-natural taco seasoning packets or make our delicious homemade taco seasoning from pantry ingredients.
• Salsa – Go mild if you have picky eaters or medium if you like more heat.
• Low-sodium beef broth – You can sub in chicken stock or broth instead.

For the Tacos

• Tortillas – We usually opt for whole wheat flour tortillas (like Stacy’s Organic brand) or corn tortillas. I also sometimes just wrap it up in a large lettuce leaf for a low-carb/gluten-free option (iceberg or Romaine works well).
• Shredded cheddar cheese – Or try crumbled Cotija cheese like you’d find on street tacos.
• Optional Mexican toppings: diced avocado, Guacamole, salsa, shredded lettuce, chopped tomatoes, sour cream, Pickled Red Onions, etc.

How to Make Shredded Beef Tacos

Because we know our readers love versatility in their recipes, we have instructions for how to cook it in either the crockpot OR in the Instant Pot. Here’s how…

Cook the Roast in the Slow Cooker or Instant Pot

To Make in the Slow Cooker:

• Place the the taco seasoning, salsa, and broth in the crock pot and whisk to combine. Add the roast and toss to coat.
• Close the lid and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours, until the meat easily shreds. 

To Make in the Instant Pot:

• Cut up the chuck roast into 2×2 inch pieces (cutting it up ensures even, fast cooking and “fall apart” beef).

• Place the the taco seasoning, salsa, and broth in the Instant Pot and whisk to combine. Add the roast and toss to coat.
• Lock and seal the lid. Cook at high pressure for 30 minutes. Allow the pressure to release naturally for 10 minutes, then quick release the rest.

Now for the fun part! Using two forks, start pulling apart that meat. This is also when my husband begins lurking around the kitchen and sneaking bites when I look away.

After shredding the meat, you have a few options. The obvious choice is to serve it similarly to our Taco Bar. Lay out the shredded beef, soft & hard shell tortillas, and a variety of Mexican toppings of your choice.

The next night, you can repurpose the meat to make Shredded Beef Nachos. Yum! Or if you want a low-carb option, try using the leftovers to make Bell Pepper Nachos.