Shredded Beef Tacos Crockpot

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Shredded Beef Tacos Crockpot Recipe

Course Main Dish
Cuisine American, Mexican
Author Catherine’s Plates

Equipment

  • 6 quart crockpot/slow cooker
  • large skillet

Ingredients

  • 3-4 lb beef roast
  • 2 onions, chopped
  • 1 TBS butter
  • 1 TBS cooking oil
  • 2 cups beef broth
  • 1 (4oz) can diced green chiles
  • 2 pkts taco seasoning or 6 TBS homemade taco seasoning
  • salt & pepper to season roast & mixture with
  • Favorite taco toppings (cilantro, pico, sour cream, crema, tomatoes, cooked rice, queso fresco cheese, or other favorite cheese, green onions. etc.

Instructions

  • In a large skillet over medium high heat add butter and cooking oil and heat until it gets to a sizzle. Season roast with salt & pepper and place into heated skillet. Allow to brown 4 minutes on each side to get a nice sear. During this process add chopped onions to soften. Place seared roast and onions into 6 quart crockpot.
  • In a medium bowl whisk together beef broth, green chiles, taco seasoning and salt & pepper to taste. Pour over roast.
  • Place lid on crockpot and cook on low for 8-10 hours or on high for 6-8 hours. The time will depend on the thickness of the roast. After the cook time the roast should be tender enough to pull apart using 2 forks.

NOTE: I like to cut the roast into 4 big pieces before searing in skillet. This lessens the cook time and helps the flavor absorb into roast.

  • Shredded beef can be used in crispy or soft taco shells, tortillas, burritos, enchiladas or rice bowls. Serve up with your favorite taco toppings. Enjoy.
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