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Shredded Beef Tacos


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  • 1 (2 lb.) boneless beef roast (I used one that was a little over 1 lb.)
  • 1 Tbsp. canola oil
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 1/2 Tbsp. tomato paste
  • 3/4 cup beef broth
  • 1/2 tsp. parsley
  • 2 tsp. chili powder
  • 1.5 tsp. cumin
  • 1/2 tsp. cayenne
  • 1/2 tsp. paprika
  • 1/2 tsp. oregano



Step 1

Heat a large, heavy bottomed skillet over medium high heat, and add the oil. Sprinkle the beef roast liberally with salt and pepper. Once the oil is hot, add the roast to the pan and brown on all sides, about 2 minutes per side. Place in the crockpot.

To the pan, add the sliced onion and cook for about 2 minutes before stirring in garlic and tomato paste. After another minute, stir in the beef broth and spices. Scrape up any browned bits, and then pour the seasoned broth and onions over the top of the roast. Cook on low for 8-10 hours. Shred with a fork. (If there is a lot of additional liquid, you can turn the crockpot to high for a little bit after shredding the beef, I did not have to do this.)


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