Taco Shredded Beef
This Taco Shredded Beef is an easy weeknight dinner that is packed with flavor and super versatile! It can be made in the slow cooker or the Instant pot, and is the perfect filling for tacos, burrito bowls, beef enchiladas, or served on top of Mexican rice! This shredded beef recipe is also gluten free, paleo, and Whole30 friendly.
TABLE OF CONTENTS
Why You’ll Love This Recipe
I personally could eat Mexican food everyday – Taco Tuesday is my favorite night! This Taco Shredded Beef is a go-to for me on busy days where we have multiple after school activities. I can prep it in less than 10 minutes and let the slow cooker do the work! Slow cooking the meat makes it super tender and juicy and it literally falls apart when you shred it with 2 forks. My entire family loves this shredded beef recipe. We often serve it as pulled beef tacos or beef burrito bowls!
Recipe Highlights
- Quick to prep
- Paleo & Whole30
- Slow Cooker & Instant Pot Shredded Beef Methods
- Gluten Free & Dairy Free
- Versatile
- Made with simple ingredients
- Perfect for the whole family
- Easy dinner
- Makes a TON!
Ingredient Notes
Meat: I typically use a basic chuck roast, which is a larger, inexpensive cut of meat. It does have a generous amount of fat. Some less-fatty options include tri-tip roast, top round roast or bottom round roast (sometimes called rump roast). Whichever cut you choose, make sure to look for one that is about 3-4 lbs. My favorite cooking method for beef chuck roast is slow cooking. The end result is tender, juicy, fall apart beef!
Spices: Chili powder, cumin, paprika, garlic powder, onion powder, oregano, cayenne and salt. You can omit the cayenne for less heat.
Beef broth: Kettle & Fire is my favorite brand. If doing Whole30, look for a brand without added sugar or dextrose. Any beef stock with work.
Lime juice: Fresh squeezed is preferred!
Canned green chiles: These can be found in the same aisle as the taco shells and salsa at the grocery store!
How To Make Crock Pot Mexican Shredded Beef
See the recipe card below for detailed instructions for this slow cooker Mexican shredded beef!
- First, add all ingredients into your slow cooker.
- Cook on high for 3-4 hours, or low for 8-10 hours.
- Shred the beef using 2 forks and discard any excess fat.
- Serve the shredded beef in tacos or in bowls with lettuce, rice, beans, tomatoes, cheese, sour cream, jalapenos, and a fresh squeeze of lime juice.
- To make Crispy Shredded beef, add the cooked shredded beef to a foil-lined baking sheet and spread out in an single layer. Broil for 5-10 minutes until the beef is brown on top.
How To Make Instant Pot Shredded Beef
- Cut the beef into 4-6 pieces.
- Turn the Instant Pot to Saute and add 1 tbsp olive oil. Add the beef pieces and sprinkle with the spices. Sear for 2-3 minutes on each side. Remove and set aside.
- Add another tbsp olive oil to the pot. Add the onion and saute for 3-4 minutes. Hit “keep warm cancel”.
- Up the amount of beef broth to 1/2 cup. Pour it into the pot and use a spoon to deglaze the bottom of the pot. Add the tomato paste, lime juice, and green chiles and whisk. Return the beef to the pot.
- Next, secure and seal the lid, then cook on manual high pressure for 50 minutes.
- Let it naturally release for 15 minutes, then manually release the rest of the steam. Finally, remove the beef and shred using 2 forks, then return it to the pot.
- Serve the shredded beef in crispy tacos or in bowls with lettuce, rice, beans, tomatoes, cheese, sour cream, jalapeños, and a fresh squeeze of lime juice.
Mary’s Tips & Tricks
Searing the beef: This is optional, but for added flavor, you can sear the beef before adding it to the slow cooker. Add a generous amount of salt and pepper to the chuck roast. Next, heat 2 tbsp olive oil in a large pan for 3-4 minutes on each side before adding to the slow cooker. Seared meat tends to product more flavorful beef than unseared beef.
Tender beef: Chuck roast needs to be cooked for a long time in order to shred easily. If your cooking time is up and you find that it’s tough to shred, keep cooking it for another 1-2 hours!
Serving Taco Shredded Beef: Some of my favorite taco toppings for taco night include chopped tomatoes, lettuce, shredded cheese, pico de gallo, hot sauce, jalapenos, queso fresco, fresh cilantro, sour cream, or plain Greek yogurt. For bowls I love adding some black beans or refried beans and white rice or Mexican rice with tortilla chips on the side for dipping! Siete Foods grain free tortillas are my favorite for crockpot shredded beef tacos. White corn tortillas are another gluten free option. If you do not need to be gluten free, flour tortillas will work, as well. Feel free to get creative with your favorite toppings or even make taco salads with the taco meat!
Storing Taco Shredded Beef: Store in an air-tight container in the refrigerator for up to 5 days.
Recipe FAQ’s
Chuck roast is the best cut of beef for shredding! It is also known as shoulder roast or chuck eye roast. It is pretty fatty, which gives it good flavor. I use this in all of my shredded beef recipes, like this Mississippi Pot Roast!
I like the transfer the beef to a cutting board and use 2 forks to pull the beef as it shreds apart.
I like to serve this in burrito bowls or in tacos! Some delicious additions would be Mango Habanero Salsa, Pineapple Guacamole, Mexican Rice, or Mexican Street Corn & Tomato Salad!
That would be beef barbacoa! It is a slightly more smoky and spicy version of this recipe.
More Gluten Free Slow Cooker Recipes
Dairy Free Chicken & Wild Rice Soup
Taco Shredded Beef
Ingredients
- 4 lb chuck roast, or top round roast
- 1 onion, diced
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp oregano
- ½ tsp cayenne, less for less heat
- 1 tsp salt, + more to taste
- ¼ cup beef broth
- 2 tbsp tomato paste
- ¼ cup lime juice
- 4.5 oz canned green chiles
Equipment
Instructions
Slow Cooker
- Add all ingredients into your slow cooker and cook on high for 4-5 hours, or low for 8-10 hours.
- Shred the beef using 2 forks and discard any visible fat.
- Serve the shredded beef in tacos or in bowls with lettuce, rice, beans, tomatoes, cheese, sour cream, jalapenos, and a fresh squeeze of lime juice.
Instant Pot
- Cut the beef into 4-6 pieces.
- Turn the Instant Pot to Saute and add 1 tbsp olive oil. Add the beef pieces and sprinkle with the spices. Sear for 2-3 minutes on each side. Remove and set aside.
- Add another tbsp olive oil to the pot. Add the onion and saute for 3-4 minutes. Hit "keep warm cancel".
- Up the amount of beef broth to 1/2 cup. Add it to the pot and use a spoon to deglaze the bottom of the pot. Add the tomato paste, lime juice, and green chiles and whisk. Return the beef to the pot.
- Secure and seal the lid, then cook on manual high pressure for 50 minutes.
- Let it naturally release for 15 minutes, then manually release the rest of the steam. Remove the beef and shred using 2 forks, then return it to the pot.
- Serve the shredded beef in tacos or in bowls with lettuce, rice, beans, tomatoes, cheese, sour cream, jalapenos, and a fresh squeeze of lime juice.
6 Comments on “Taco Shredded Beef”
Wow, Mary…this is really good! And simple! I dipped the tortillas in the juice from the crockpot and cooked them for a couple of minutes on a hot griddle! Highly recommend that! Thanks for sharing this recipe!
That sounds amazing! Thanks Kristen!
Another amazing recipe Mary!
My husband was literally drinking the sauce with a spoon. So delicious! So easy!
Thanks Samm!!
This is an amazing easy dish and so absolutely delicious!! Â The flavor of the beef was fabulous and we have served it many ways. The last of it was put in tostada bowls and filled with all the good stuff Mary suggested. Â This recipe is on my go to list of dinners from now on! Â
Thanks Kim!