Taco Shredded Beef

5 from 7 votes

This Taco Shredded Beef is easy to make, 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, enchiladas, or served on top of Mexican rice! This shredded beef recipe is also gluten free, paleo, and Whole30 friendly.

Prep Time10

Cook Time8

Total Time8 10

Course: Dinner

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Mary Smith

Equipment

Slow Cooker

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

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 ½ 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.

Notes

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. Heat 2 tbsp olive oil in a large pan for 3-4 minutes on each side before adding to the slow cooker.

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!

Crispy Shredded beef: add the cooked shredded beef to a foil-lined baking sheet and spread out in an even layer. Broil for 5-10 minutes until the beef is browned on top.

Nutrition