These crockpot shredded beef tacos are one of the easiest dinners you can make. Toss a beef roast in the slow cooker with some spices, let it cook all day, then shred it up and pile it into warm corn tortillas. The meat is tender, flavorful, and perfect for taco night.
This recipe makes a big batch, so it’s great for feeding a crowd or meal prepping for the week. Use the shredded beef for tacos one night, then turn the leftovers into burrito bowls, nachos, or breakfast tacos.
This recipe is naturally gluten-free, no special ingredients needed so if you have celiac disease like me that’s a huge win. Just check your broth and tortilla labels.
Searching for more gluten-free slow cooker recipes? Slow Cooker Corned Beef / Slow Cooker Turkey Chili / Gluten-Free Beef Stew
Ingredient Notes
- Beef: I use a boneless bottom round roast, but chuck roast works too. Chuck has more fat, so it’ll be a bit richer. Either way, you want a 3-4 pound roast.
- Beef broth: Check the label if you’re gluten-free. Some brands contain wheat.
- Tomato paste: Adds depth and a little richness to the cooking liquid. Don’t skip it. I usually freeze extra tomato paste in 1 tablespoon increments so I always have some on hand since I never use the whole can of it at a time.
- Spices: Cumin, chili powder, and cayenne give the beef its flavor. Adjust the cayenne if you want it milder or spicier.
- Corn tortillas: Make sure they’re labeled gluten-free if you need them to be. You can use yellow corn or white corn soft tortillas.
Don’t Skip This Step
Warm your corn tortillas before serving. You can pop them in a 350°F oven for 2-3 minutes, or char them directly over a gas burner for a few seconds per side. The stovetop method gives you extra flavor from the charred bits, just watch them closely so they don’t burn. Either way, warmed tortillas are more pliable and won’t crack when you load them up.
Recipe FAQs
Yes. Chuck roast, brisket, or rump roast all work well. You want something that gets tender after hours of slow cooking.
Yes. Cook on high pressure for 60-75 minutes with a natural release, similar to how I make my Instant Pot BBQ Pulled Pork recipe. The texture will be slightly different but still delicious.
Wrap them in a clean kitchen towel or keep them in a tortilla warmer. You can also leave them in the oven on the lowest setting.
Burrito bowls, quesadillas, nachos, enchiladas, breakfast tacos, or toss it on a salad. It would be great on my gluten-free taco salad instead of ground beef.
Storage Instructions
The shredded beef keeps in the fridge for 4-5 days or in the freezer for up to 3 months. Store it in an airtight container with some of the cooking liquid so it stays moist. Reheat on the stove or in the microwave.
Serving suggestions
Top your tacos with sliced avocado, sautéed peppers and onions, fresh cilantro, and a squeeze of lime. For salsa, my mango salsa or black bean corn salsa are both great options. You can also keep it simple with 4-ingredient guacamole and some chips on the side.
For a bigger spread, serve these alongside southwest quinoa salad or cilantro lime rice. If you’re feeding a crowd, set out a build-your-own taco bar with all the toppings and let everyone customize their own.
More gluten-free meals to try
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Crockpot Shredded Beef Tacos
Ingredients
For the Shredded Beef:
- 3.5 lbs beef boneless bottom round roast - or chuck roast
- 1 cup beef broth - check label for gluten-free if needed
- 3 tablespoons tomato paste
- 1 cup diced yellow onion - from 1/2 large onion
- 4 cloves garlic - minced
- 1 tablespoon apple cider vinegar
- 1 tablespoon cumin
- 2 tablespoon chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon fresh lime juice
- 1/4 cup cilantro - roughly chopped
Taco Topping Inspiration
- soft corn tortillas - check label for gluten-free if needed
- sliced avocado
- cilantro for topping
- sautéed peppers and onions
- lime wedges
- your favorite salsa
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Place 3.5 lbs beef boneless bottom round roast in the slow cooker.
- In a small bowl, whisk together 1 cup beef broth and 3 tablespoons tomato paste. Pour over the beef.
- Add 1 cup diced yellow onion, 4 cloves garlic, 1 tablespoon apple cider vinegar, 1 tablespoon cumin, 2 tablespoon chili powder, 1 teaspoon cayenne pepper, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, and 1 tablespoon fresh lime juice to the slow cooker.
- Cover and cook on low for 8 hours or high for 5-6 hours, until the beef shreds easily.
- Remove the beef and shred with two forks. Return to the slow cooker and stir in the 1/4 cup cilantro. Let it sit for 15-20 minutes to absorb the juices.
- Serve in warmed corn tortillas with your favorite toppings.
Notes
- Gluten-free: This recipe is naturally gluten-free. Just double-check your beef broth and corn tortillas to confirm.
- Beef: Bottom round or chuck roast both work well. Chuck has more fat and will be slightly richer.
- Tortillas: Warm them in a 350°F oven for 2-3 minutes or char them over a gas burner for extra flavor.
- Storage: Refrigerate for 4-5 days or freeze for up to 3 months. Store with some cooking liquid to keep the meat moist.
- Meal prep ideas: Use leftovers for burrito bowls, nachos, quesadillas, or breakfast tacos.
Nutrition
This look delish! I love anything you can make in a Crock-Pot.
Thanks so much! the Crock-Pot is my life saver during the summer when it’s too hot and I’m low on time!