Slow Cooker Shredded Beef (Perfect for Tacos or Enchiladas!)


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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!

Leftovers can be turned into quesadillas, taquitos or serve it 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 1 vote
Review Recipe

Slow Cooker Shredded Beef (Perfect for Tacos or Enchiladas!)

Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings 10
Author Holly Nilsson
Course Dinner
Cuisine American
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!

Ingredients

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  • 1 can (28 oz) enchilada sauce
  • 1 large onion , diced
  • 1 jalapeño pepper , seeded and chopped (optional)
  • 2 cloves garlic , sliced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 3-4 lbs chuck roast

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Instructions

  • 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.
  • (You can serve the onions/peppers on the side if desired)
  • Serve in tacos or use in enchiladas.

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
Keyword Slow Cooker Shredded Beef

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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