Shredded Beef Tacos

5 from 6 votes

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!

Prep Time10

Cook Time8

Total Time8 10

Course: Beef

Cuisine: Mexican

Keyword: Shredded Beef Tacos

Servings: tacos

Calories: 465kcal

Author: Polly Conner

Equipment

Ingredients

2 (1-ounce) packets taco seasoning sub: 6-8 tablespoons homemade taco seasoning
1 cup salsa recommend: medium
1 cup low sodium beef broth sub: chicken stock
3 pound boneless beef chuck roast sub: boneless pork shoulder roast--see cooking notes
2 1/2 cups shredded cheddar cheese
8 (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.

Instructions

Make Seasoning: Add the taco seasoning, salsa, and broth to the slow cooker or Instant Pot. Whisk until combined.
Prepare the Roast: If making this in the Instant Pot, cut the roast into 2x2 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.
Cook: (Use 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 (2x2 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.
Shred: 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.
Serve: Use tongs to add the shredded beef to a warm tortilla, sprinkle with cheese, and finish off with your favorite Mexican toppings.

Video

Notes

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-pound 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-pound 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.

Nutrition