Crock-Pot Shredded Beef Tacos

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Delicious tender shredded beef tacos made with roast meat cooked slow in the crock-pot. Very little prep is involved in creating this tasty meal. A roast with seasonings and beef broth is cooked slow all day to create a tender juicy taco filling. There is no need to precook the roast on the stove-top before cooking it in the slow-cooker. The crock-pot does all of the work to create a tender and juicy roast that is spicy and the perfect filling for tacos. Because the roast is naturally gluten-free, if you want to create a completely gluten-free taco, instead of using flour tortillas serve these tacos in hard shell tacos or corn tortillas.

I used a 2 pound chuck roast, any size roast will work although the cooking time may need to be adjusted. To season the roast, I used salt, pepper, paprika, garlic powder, onion powder and ground cumin. The tacos are slightly spicy with the paprika and ground cumin, although if you would like your tacos to be a little less spicy, you can reduce the amount or leave it out all together. Pour beef broth over the roast to help keep it from drying out. Cook the roast on low heat for 8-10 hours, or over high heat for 4-5 hours. When the beef is done, it should be fall apart tender. Serve in taco shells or tortillas served with your favorite taco toppings.

Crock-Pot Shredded Beef Tacos

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Ingredients

  

• 1 2-3 pound roast
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground cumin
• 2 cups beef broth
• flour tortillas

Instructions

 

• Place roast in a large greased crock-pot. Season with salt, pepper, paprika, garlic powder, onion powder and ground cumin.
• Pour beef broth over roast. Cover and cook on low for 8-10 hours or on high for 4-5 hours. Uncover and shred beef. Serve over flour tortillas.