two soft shelled tacos filled with shredded beef and vegetables with a slow cooker in the background 

This is a delicious way to make beef for tacos in place of ground beef tacos or steak tacos (soft or crunchy) or even enchiladas! Top it with tangy horseradish sauce or homemade salsa for a fresh taste.

Leftovers can be turned into quesadillas, taquitos, or serve over homemade arepas for lunch the next day! Use it to replace ground beef in a taco ring for a party favorite!

Quesadillas are super easy, place a tortilla in a nonstick pan and top with a little cheese, some meat filling, and your favorite veggies. Fold in half and cook until crisped… flip and crisp the other side!  Easy and amazing!

Don’t skip out on browning the roast first, this adds delicious flavor (as does adding homemade taco seasoning)!  Once cooked, I find the easiest way to strain and skim the liquid is to pour it out of the slow cooker into my gravy separator.  This separates the peppers & onions and allows all of the fat to easily be removed.

To keep this recipe low carb, skip the tortillas and turn it into a taco salad!

More Taco Favorites

two soft shelled tacos filled with shredded beef and vegetables with a slow cooker in the background
5 from 4 votes↑ Click stars to rate now!
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Slow Cooker Shredded Beef (Perfect for Tacos or Enchiladas!)

This is a delicious way to make beef for tacos (soft or crunchy) or even enchiladas! If I am lucky enough to have leftovers, I usually make quesadillas for lunch the next day!
Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings 10 servings
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  • 28 ounces enchilada sauce
  • 1 large onion diced
  • 1 jalapeño pepper seeded and chopped (optional)
  • 2 cloves garlic sliced
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • 3-4 pounds chuck roast


  • Rub the beef with cumin and chili powder. Brown on all sides in a medium-hot non-stick pan.
  • Place the onions, jalapeño and garlic into the slow cooker. Add the roast. Pour enchilada sauce over top.
  • Cook on low 8-10 hours. Remove the beef to a large platter. Using 2 forks, shred the beef disposing of any fat.
  • Skim any fat off the remaining liquid. Remove the onions and peppers and all except approx. 1 cup from the slow cooker. Add the shredded beef to the sauce in the slow cooker and stir. Add the reserved liquid until you reach the desired consistency.
  • Serve in tacos or use in enchiladas. You can serve the onions/peppers on the side if desired
5 from 4 votes

Nutrition Information

Calories: 258 | Carbohydrates: 3g | Protein: 26g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 93mg | Sodium: 171mg | Potassium: 548mg | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 6.5mg | Calcium: 41mg | Iron: 3.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner
Cuisine American

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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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  1. I made this last night and my husband Loved It!! He said it was the best I’ve ever made and today I’m making burritos for lunch. Thanks again for all of your great recipes Holly! Have a great weekend.5 stars

  2. This tasted great! We used it for quesadillas. I am getting ready to make it again and this will be a regular recipe. Its also going to replace my other “carne asada” recipe. This one is much more simple and easy and the result was much better! Thank you5 stars

  3. Enchilada sauce is unavailable where I live. Do you have a recipe for those of us who want to make this recipe. Thanks!

  4. Hi! I’m new to your blog! You have so many delicious recipes! I made this one tonight and my entire family loved it! It was so flavorful and just enough spice, my 11-month old age it without a problem! He loved it! Thank you for a great recipe, we were getting sick of the standard ground beef tacos, this was a nice change.

  5. I made this tonight and we loved it. For anyone wondering it’s not spicy, but does have really great flavor. I actually cooked a 2 lb chuck on low and it was perfect for shredding and still so juicy after 7 hours on low. Thank you for this easy wonderful recipe.

  6. Hi Holly,
    What a great recipe for Slow Cooker Tacos, looks delicious! Hope you are having a fantastic weekend and thanks so much for sharing this awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen