Easy Slow Cooker Shredded Beef Tacos
Tender, flavorful shredded beef that cooks itself in the slow cooker, perfect for busy weeknights or casual gatherings. The rich, aromatic spices create a deeply savory filling that's incredibly versatile for tacos, bowls, or sandwiches.
Ingredients
Ingredients
- 2 lb beef chuck roast trimmed of excess fat and cut into 2-inch chunks
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 medium yellow onion thinly sliced
- 2 cloves garlic minced
- 1 tbsp apple cider vinegar
Notes
Storage: Store cooled shredded beef in an airtight container in the refrigerator for up to 4 days. Make-Ahead: Prepare up to 3 days in advance and reheat gently on the stovetop or in the microwave. Freezing: Freeze in portioned containers for up to 3 months; thaw overnight in the refrigerator before reheating. Substitutions: Use pork shoulder instead of beef chuck (adjust cooking time to 6-7 hours on LOW). For a leaner option, use top round roast (cook 5-6 hours on LOW). Serving Suggestions: Also excellent in burrito bowls, quesadillas, or as a sandwich filling. For extra flavor, add a chipotle pepper in adobo sauce to the slow cooker.