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Shredded Beef Tacos CROCK POT


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  • 1 -2 Tbsp olive oil
  • 2 pounds beef (boneless chuck roast)
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1 cup beef stock
  • 1 tbsp tomato paste
  • 1 tbsp chipolte powder
  • 1/2 large sweet onion
  • flour tortillas
  • Taco toppings: lettuce, tomato, onion, avocado



Step 1

Heat the olive oil over medium heat. Combine the chili powder, cumin and smoked paprika in a small bowl.

Rub the spice mix into the beef, covering each side evenly. Once the oil is hot place the beef in the skillet and sear on each side.

Remove the beef from the skillet and place in the crock pot. Leave the pan on the heat and deglaze the pan with the beef stock, scraping up any brown bits front he bottom of the pan. Add the paste and minced chipolte and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a few minutes until the sauce has reduced and thickened slightly.

Add the onion and garlic on top of the seared beef in the crock pot. Pour the pan sauce down over the onions, garlic and beef. Cover and cook on low for 6-8 hours.

Remove the beef and shred. Serve the beef in tortillas with taco toppings.

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