Shredded Beef Tacos
These easy shredded beef tacos are also a lifesaver on busy nights. The slow-cooker or instant pot does most of the work, so you can prep the ingredients in minutes and let the flavors develop while you go about your day.
Equipment
- Slow cooker or Instant Pot
- Large skillet or frying pan
- Sharp Knife
- Cutting board
- Tongs
- Mixing Bowls
- Measuring spoons & cups
Ingredients
For the Shredded Beef
- 2 lbs beef chuck roast
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 3 cloves garlic minced
- 1 cup beef broth
- 1 small onion chopped
For Serving / Tacos
- 8 –10 small flour or corn tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup shredded cheese cheddar or Monterey Jack
- 1 avocado sliced
- Lime wedges
- Fresh cilantro chopped
- Optional: sour cream or salsa
Instructions
Step 1: Prep Your Ingredients
- Gather your beef, spices, garlic, onion, and broth.
- Chop the onion into small, even pieces so it cooks evenly.
- Mince the garlic finely—this helps it melt into the beef for maximum flavor.
- Pro Tip: Keep all spices measured out in a small bowl before cooking. It makes seasoning the beef a breeze.
Step 2: Season the Beef
- Pat the beef chuck roast dry with paper towels—this helps it sear properly.
- Rub salt, pepper, smoked paprika, cumin, and chili powder all over the beef. Make sure every side is coated.
- Pro Tip: Don’t skimp on the spices; they really build the flavor that makes pulled beef tacos so good.
Step 3: Sear the Beef
- Heat olive oil in a large skillet over medium-high heat.
- Sear the beef for 3–4 minutes on each side until golden brown. This locks in juices and adds depth to the flavor.
- Transfer the beef to your slow cooker or Instant Pot.
Step 4: Add Aromatics and Liquid
- In the same skillet, sauté the chopped onions and garlic for 2–3 minutes until fragrant.
- Pour in the beef broth and scrape up any browned bits from the skillet—they’re full of flavor!
- Pour the mixture over the beef in the slow cooker or Instant Pot.
Step 5: Cook Until Tender
- Slow Cooker: Cover and cook on low for 6–8 hours or high for 4–5 hours.
- Instant Pot: Seal the lid, set to high pressure for 60 minutes, then naturally release for 15 minutes.
- Pro Tip: Resist the urge to lift the lid too often—keeping it closed traps the steam and makes your beef super tender.
Step 6: Shred the Beef
- Remove the beef from the cooker and place it on a cutting board or large bowl.
- Use two forks to shred the meat into bite-sized pieces.
- Mix a little of the cooking liquid back into the shredded beef to keep it moist.
Step 7: Warm the Tortillas
- Heat tortillas in a dry skillet for 30–60 seconds per side or wrap them in foil and warm in the oven.
- Keep them covered with a clean towel to stay soft until serving.
Step 8: Assemble the Tacos
- Pile shredded beef onto each tortilla.
- Top with shredded lettuce, diced tomatoes, avocado slices, cheese, and a squeeze of lime.
- Add sour cream or salsa if you like.
Step 9: Serve and Enjoy
- Arrange tacos on a platter and sprinkle with fresh cilantro for a final touch.
- Serve immediately while warm and juicy.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 420–480 kcal
- Protein: 32–36g
- Fat: 22–26g
- Saturated Fat: 8–10g
- Carbohydrates: 25–30g
- Fiber: 3–5g
- Sugar: 2–4g
- Sodium: 500–650mg
- Cholesterol: 85–95mg