Crockpot Shredded Beef Tacos
Tender, flavorful shredded beef slow-cooked with chili powder, cumin, and lime. Perfect for tacos, burrito bowls, nachos, or meal prep. Just dump everything in the crockpot and let it do the work. Naturally gluten-free.
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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
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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
Calories: 365kcal | Carbohydrates: 18g | Protein: 39g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 103mg | Sodium: 384mg | Potassium: 609mg | Fiber: 4g | Sugar: 2g | Vitamin A: 595IU | Vitamin C: 18.3mg | Calcium: 52mg | Iron: 4.4mg
