Description
These Crockpot Beef Tacos are a flavorful and easy way to enjoy tender, shredded beef in soft tortillas. With a blend of savory beef broth, taco seasoning, and a touch of chipotle in adobo, these tacos are bursting with bold flavors. Perfect for taco night, meal prep, or a stress-free dinner!
Ingredients
Scale
For the Beef:
- 2 lbs. boneless chuck roast
- Salt and pepper, to taste
- 1 cup beef broth
- 1 small onion, diced
- 3 garlic cloves, chopped
- 2 tablespoons taco seasoning
- 1 tablespoon coconut aminos (or substitute with soy sauce)
- 1 teaspoon salt
- 1 tablespoon chipotle in adobo sauce
- Juice from 1 lime
For the Tacos:
- Tortillas (soft flour or corn)
- Shredded lettuce
- Tomatoes, diced
- Fresh cilantro, chopped
- Sour cream
- Avocado, sliced
Instructions
- Season the chuck roast with salt and pepper on all sides.
- Place the chuck roast in the crockpot. Add beef broth, diced onion, chopped garlic, taco seasoning, coconut aminos (or soy sauce), salt, chipotle in adobo sauce, and lime juice.
- Cover and cook on low for 8 hours, or on high for 4 hours, until the beef is tender and easily shreds.
- Once the beef is cooked, remove it from the crockpot and shred it using two forks.
- Return the shredded beef to the crockpot to absorb the remaining juices for extra flavor.
- To assemble the tacos, warm the tortillas and fill them with the shredded beef. Top with shredded lettuce, diced tomatoes, cilantro, sour cream, and sliced avocado.
- Serve immediately and enjoy!
Notes
- For a spicier kick, add more chipotle in adobo sauce or some jalapeño slices.
- If you prefer, you can serve the beef over rice or in a salad for a low-carb alternative to tacos.
- Leftover beef can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 4 hours (high) or 8 hours (low)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Keywords: crockpot beef tacos, slow cooker beef tacos, taco night, shredded beef tacos, chipotle beef tacos, easy beef tacos