What is the best cut of beef for shredded beef tacos?

Look for a cut of beef that becomes tender and easily shreds after cooking low and slow. Chuck roast yields a tender, flavorful shredded beef because of all the marbling throughout. Other options include brisket, rump or round roast, beef shoulder or pot roast, and short ribs.

What are some low-carb options for shredded beef tacos?

If you're trying to avoid carbs or gluten, serve beef tacos on large lettuce leaves. Iceberg or Romaine is a great choice, because their leaves are hardy and can hold up to the ingredients. Another idea is to serve the shredded beef and Mexican toppings over a bed of lettuce and top with either our Cilantro Lime Vinaigrette or Southwest Ranch Dressing for a delicious salad.

Can I freeze any leftover shredded beef?

Yes! Let it cool completely and then place in a freezer bag with any remaining liquid from the slow cooker or Instant Pot. Squeeze out excess air, seal, and freeze for up to 6 months. When ready to use, thaw in the refrigerator and warm up over low heat.

6-Ingredient Shredded Beef Tacos (for Crockpot OR Instant Pot)

Name: Shredded Beef Tacos
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: Mexican
Ingredients: 2 (1-ounce) taco seasoning packets (or 6-8 tablespoons homemade taco seasoning); 1 cup salsa (recommend: medium); 1 cup low sodium beef broth (sub: chicken stock); 1 (2 1/2 – 3 pound) boneless beef chuck roast (sub: boneless pork shoulder roast–see cooking notes); 2-3 cups shredded cheddar cheese*; 8-10 (8-inch) whole wheat tortillas (Gluten-free option: 12-16 corn tortillas or large lettuce leaves); Optional toppings: diced avocado, salsa, chopped tomatoes, sour cream*, shredded lettuce, etc.

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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. Delicious!

Yield: 8-10 (8-inch) soft tacos 1x

Prep: 10 minutesCook: 8 hoursTotal: 8 hours 10 minutes

Scale:

Ingredients

2 (1-ounce) taco seasoning packets (or 6–8 tablespoons homemade taco seasoning)
1 cup salsa (recommend: medium)
1 cup low sodium beef broth (sub: chicken stock)
1 (2 1/2 – 3 pound) boneless beef chuck roast (sub: boneless pork shoulder roast–see cooking notes)
2–3 cups shredded cheddar cheese*
8–10 (8-inch) whole wheat tortillas (Gluten-free option: 12-16 corn tortillas or large lettuce leaves)
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:

Add the taco seasoning, salsa, and broth to the slow cooker or Instant Pot. Whisk until combined.
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 toss with the sauce until coated.
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 1/4 cup. 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. Add the taco seasoning, salsa, and broth to the bag and toss to combine. If making this in the Instant Pot, cut the roast into 2×2 inch pieces. Add the roast to the bag. Seal, squeezing out any excess air, toss to coat, 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 Shredded Beef 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
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.
Important Safety Note: Do not cook this meal from frozen in the slow cooker. The USDA warns against cooking frozen food in the slow cooker because it will sit in the “danger zone” too long, where harmful bacteria will grow.
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.

Cuisine: Mexican Method: Slow cooker

Find it online: https://thrivinghomeblog.com/shredded-beef-tacos/