Shredded Beef Tacos

Taco lovers rejoice! These slow-cooker shredded beef tacos are an easy make ahead meal for any day of the week.  Pair it with your favourite toppings and you’ve got yourself a fiesta.

Do you ever feel like you can read your spouses mind? You spend most of your time with this person so it makes total sense!  When I gave the hubbs a list of upcoming recipe ideas and asked him what he would like me to make this weekend I knew his answer would be beef tacos.  He’s definitely a meat eater and loves beef (the other options may have had cauliflower or spaghetti squash…so I’m not surprised!)

To be honest, besides ground beef and hamburgers, I’m not a big red meat-eater. I’ve never even made a roast beef, but I sure know how to cook a mean steak for the hubbs 😀

I’ve been wanting to try this out in the slow cooker for a while and I figured one of the only ways I would eat roast beef is shredded in a taco!

I wanted to keep it low-carb and gluten-free so I made up a batch of Paleo Flatbread which turned out amazing! I halved the recipe and made smaller 4-5 inch tortillas with them.  They are soft and pliable just like regular tortillas and they hold all of the toppings – win, win!

Try this out for your next Taco Tuesday (or any day of the week!) Your family and friends will be in awe of your mad cooking skills.


Shredded Beef Tacos
Serves 6
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  1. 2-3 lbs chuck roast
  2. 2 Tbsp olive oil
  3. 1 tsp cumin
  4. 1/2 tsp cayenne
  5. 1/2 tsp chili powder
  6. 1 tsp paprika
  7. S&P
  8. 3 cloves of garlic, mined
  9. 1 medium onion, diced
  10. 2 cups beef broth
  11. 1/4 cup tomato paste
  12. Tortillas - I used these low-carb ones
Optional Toppings
  1. Tomatoes
  2. Onions
  3. Lettuce
  4. Avocado
  5. Lime wedges
  6. Fresh cilantro
  7. Salsa
  8. Sour cream or plain yogurt
  1. In a small bowl combine cumin, cayenne, chili powder, paprika and S&P. Mix well.
  2. Rub spices on chuck roast.
  3. Add 1 Tbsp olive oil to a frying pan over med-high heat.
  4. Sear roast on all sides for about 2 minutes a side.
  5. Remove from heat and place in slow cooker.
  6. Add 1 Tbsp olive oil, diced onions and minced garlic to the same frying pan. Cook for a few minutes.
  7. Add beef broth and tomato paste. Continue cooking for a few more minutes deglazing the pan and scraping any bits on the bottom.
  8. Pour sauce over chuck roast in the slow cooker.
  9. Cook on low for 6-8 hours or high for 3-4 hours.
  10. Transfer chuck roast to a bowl and shred with two forks. Add any left over sauce from the slow cooker and mix well.
  11. Add shredded beef to tortillas with your favourite toppings.
  12. Enjoy!
The Happy Health Freak
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