Shredded Beef Tacos


key ingredients:

Boneless Beef Chuck    Roast Taco Seasoning Salsa Cheddar Cheese Beef Broth Tortillas

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. Cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours.


To Make in the Instant Pot: Cut up the chuck roast into 2×2 inch pieces. Add taco seasoning. Top with the salsa and beef stock. Cook at high pressure for 30 minutes.


Use tongs to transfer the beef to a cutting board. 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.



Repurpose the meat to make nachos  Try as a low carb and use the leftover to make bell pepper nachos.

To make a Freezer Meal:

Label a gallon-sized freezer bag. If making roast in instant pot, cut the roast into 2×2 inch pieces.Add the salsa and broth. Seal, squeezing out any excess air, and freeze.

Delicious and easy to make. The whole family enjoyed it and we had it for 2 meals! ★★★★★ - Amy

Grab the full recipe below!

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