Shredded Beef Tacos

One reviewer used her crock pot for 8-10 hours on low instead of marinading it and cooking it in the oven. She only used half of beef stock and cut out the oil all together.

Shredded Beef Tacos

Photo by

  • Prep Time


  • Total Time


  • Servings



  • ¼

    cup vegetable oil

  • 2

    tbsp vinegar

  • 2

    tbsp lime juice

  • tsp ground cumin

  • tsp chili powder

  • 3

    cloves garlic, minced

  • lbs beef chuck roast, trimmed and cut into 1" thick slices

  • 1

    cup beef stock

  • salt to taste


Whisk together vegetable oil, vinegar, lime juice, cumin, chili powder, and garlic in a bowl and pour into a resealable plastic bag. Add the sliced beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours or overnight. Bring beef to room temperature, about 20 minutes. Preheat oven to 350F. Transfer beef and lime juice marinade to a large baking dish. Add beef stock and cover baking dish with aluminum foil. Bake in preheated oven until beef is very tender, about 2 1/2 hours. Allow meat to rest for 10 minutes before shredding with 2 forks. Drain and discard about 80% of liquid from meat and season with salt before serving.


Facebook Conversations