Shredded Beef Tacos
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With basically 4 simple ingredients, you can have a batch of Shredded Beef Tacos slow cooking in your crockpot (or Instant Pot) in minutes. This Mexican shredded beef packs so much flavor and will fall apart after a full day of cooking. Say “holá” to a new weeknight favorite in your home!
Shredded Beef Tacos check all of the boxes. They can be cooked in both the slow cooker or Instant Pot, they can be prepped ahead as a freezer meal, they are a great recipe for groups of people, and they are EASY. Not only that, but you can serve the leftovers up as Baked Nachos.
Just watch and see how easily this Mexican shredded beef comes together!
Video Tutorial: Shredded Beef Tacos
Ingredients You’ll Need
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) – Here is where we get our beef.
- 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, if that’s all you have.
For the Tacos
- Whole wheat tortillas (Gluten-free option: 24 corn tortillas)
- Optional Mexican toppings: shredded cheddar cheese, diced avocado, salsa, chopped tomatoes, sour cream, shredded lettuce, 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 both the crockpot AND 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 roast in the insert and rub the taco seasoning over all sides of the meat. Top with the salsa and beef stock. 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: If you don’t want to go the low and slow method, using your Instant Pot to pressure cook a chuck roast will work just as well. After testing hundreds of recipes for our cookbook, From Freezer to Cooker, we have narrowed down the perfect cooking times. In fact, you can snag a free Instant Pot Cooking Times Chart here.
Cut up the chuck roast into 2×2 inch pieces (cutting it up ensures even, fast cooking and “fall apart” beef). Place place the meat in the Instant Pot and toss with the taco seasoning. Top with the salsa and beef stock. Lock and seal the lid. Cook at high pressure for 30 minutes. Allow the pressure to release naturally for 10 minute, then quick release the rest.
Shred the Beef
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.
Serve the Shredded Beef Tacos
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 tacos, and a variety of Mexican toppings of your choice.
Enjoy Leftovers as Nachos!
The next night, you can repurpose the meat to make Baked Nachos. Yum! Or if you want a low carb option, try using the leftovers to make Bell Pepper Nachos.
How to Freeze As a Meal Kit
It’s no secret we are big fans of freezer meals around here. In fact, we have 2 freezer meal cookbooks, 1 Hour Freezer Prep Sessions, and even a round-up with 70+ freezer meal recipes that you will love!
So, yep, we have freezer meal instructions for Shredded Beef Tacos.
Freeze For Later:
Label a gallon-sized freezer bag. If making this in the Instant Pot, cut the roast into 2×2 inch pieces. Rub the taco seasoning all over the sides of the roast and place in the bag. Add the salsa and broth. Seal, squeezing out any excess air, and freeze. (Note: If you want to cook this from frozen in the Instant Pot, place the bag in a round container in the freezer until frozen and then remove.)
Prepare From Frozen:
Note: Have your favorite Mexican toppings on hand to complete this meal. Two options for cooking:
- Thawed in either cooker: Thaw completely and cook according to the recipe instructions.
- From frozen in the Instant Pot: Do not thaw. Place the frozen meal in the Instant Pot and saute for 5-10 minutes to release some liquid. Then, cook according to the recipe instructions. (The frozen beef will cook in about the same amount of time as fresh.)
Side Dishes to Go with Shredded Beef Tacos
In addition to the basic toppings for any tacos, it’s fun to offer a side dish like one of these below, especially when you’re hosting a group.
- Avocado Salsa – One of my all-time favorite side dish recipes!
- Chips and Guacamole – A BIG batch Tex-Mex classic.
- Texas Caviar Dip or Fiesta Chopped Salad – Either one of these chopped salads/dips are great recipes for crowds.
- Mexican Chopped Salad – Fresh, light, and delicious.
- Instant Pot Cilantro Lime Rice – A fresh, bright, and filling side dish!
This is now my family’s go-to tacos and the recipe I make for guests. Ready to make your own?
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Shredded Beef Tacos
With only a few simple ingredients, you can have a batch of Shredded Beef Tacos slow cooking in your crockpot (or Instant Pot) in minutes. Say “holá” to a new weeknight favorite in your home!
Ingredients
- 1 (2 1/2 – 3 pound) boneless beef chuck roast (sub: boneless pork shoulder roast–see cooking notes)
- 2 (1 ounce) taco seasoning packets (or 6–8 tablespoons homemade taco seasoning)
- 1 cup salsa (recommend: medium)
- 1/2 cup low sodium beef broth (sub: chicken stock)
- 2–3 cups shredded cheddar cheese*
- 8–10 (8 inch) whole wheat tortillas (Gluten-free option: 12-16 corn tortillas, but do not freeze them.)
- Optional toppings: diced avocado, salsa, chopped tomatoes, sour cream*, shredded lettuce, etc.
*Omit if making this dairy-free.
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Instructions
Make It Now:
- If making this in the Instant Pot, cut the roast into 2×2 inch pieces. If making in the slow cooker, leave the roast whole. Place the roast in the slow cooker or Instant Pot and rub the taco seasoning over all sides of the meat. Top with the salsa and beef stock.
- Cover and cook using one of these methods:
- Slow Cooker (whole roast): Low for 8 to 10 hours or on High for 5 to 6 hours, until the meat easily shreds.
- Instant Pot (2×2 inch pieces): 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 remaining pressure.
- Use tongs to transfer the beef to a cutting board. Discard most of the liquid in the cooker, leaving about 2 tablespoons. Using two forks, shred the meat and return it to the remaining juices to keep moist.
- Use tongs to add the shredded beef to a warm tortilla, sprinkle with cheese, and finish off with your favorite Mexican toppings.
Freeze For Later: Label a gallon-sized freezer bag. If making this in the Instant Pot, cut the roast into 2×2 inch pieces. Rub the taco seasoning all over the sides of the roast and place in the bag. Add the salsa and broth. Seal, squeezing out any excess air, and freeze. (Note: If you want to cook this from frozen in the Instant Pot, place the bag in a round container in the freezer until frozen and then remove.)
Prepare From Frozen: Note: Have your favorite Mexican toppings on hand to complete this meal.
Two options for cooking:
- Cook after meat is thawed in either cooker: Thaw completely and follow Steps 2-4.
- From frozen in the Instant Pot: Do not thaw. Place the frozen meal in the Instant Pot and Saute for 5-10 minutes to release some liquid. Then, follow steps 2-4. (The frozen meat will cook in about the same amount of time as fresh.)
Notes/Tips
Gluten-Free Version: Use gluten-free tortillas or corn tortillas.
Dairy-Free Version: Omit the cheese and sour cream. I usually top mine generously with guacamole after it comes out of the oven to lend richness.
Ideas for How to Use Your Shredded Beef: Use the shredded beef in a Taco Bar or in Baked Nachos. Or, split the shredded beef up in small portions for a freezer meal that is great for 1-2 people.
How to Substitute a Pork Butt (Slow Cooker Version): If you want to use a 3 lb pork butt (often called Boston Butt) instead of a chuck roast, here’s how. Lock and seal the lid. Cook at high pressure for 45 minutes. Allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.Cover and cook the seasoned roast, salsa, and broth on Low for 7 to 9 hours or on High for 4 to 5 hours. Follow Steps 3 and 4.
How to Substitute a Pork Butt (Instant Pot Version): If you want to use a 3 lb pork butt (often called Boston Butt) instead of a chuck roast, here’s how. Cut up the pork into four equal pieces and season it with the taco seasoning. Add the seasoned roast, salsa, and broth to the pot. Lock and seal the lid. Cook at high pressure for 45 minutes. Allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure. Follow Steps 3 and 4.
Want more spice? Add more salsa and taco seasoning at the beginning. You can also stir in some salsa to the shredded meat at the end.
Where We Get Our Beef: We both have been getting our grass-fed, grass-finished beef from ButcherBox for years. Read Rachel’s honest review of this meat subscription service and find their latest deal here.
Want More “Dump & Go” Slow Cooker Meals?
We have taken the time round up some of the best of the best dump and go crockpot meals. See our Top 15+ Dump & Go Recipes here!
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