Crock Pot Shredded Beef Tacos Recipes

SLOW COOKER SHREDDED BEEF TACOS

Steps:

• Heat olive oil in a large pot over medium-high heat. Dab both sides of beef dry with paper towels.
• Season beef with salt and pepper (about 1 tsp salt, 3/4 tsp pepper) and sear in pot until browned on both sides, about 3 minutes each side.
• Transfer beef to a 6 or 7 quart slow cooker. Pour beef broth over roast.
• Sprinkle chili powder, cumin, onion and garlic powder evenly over roast. Cover slow cooker and cook on low heat 8 hours (high heat cooking is not recommend here).
• Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker (season with a little more salt if needed).
• Add in lime juice, cover with lid and cook on low an additional 5 - 10 minutes while preparing toppings and tortillas.
• Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander.
• Serve in warmed tortillas with desired toppings.
• Recipe source: Cooking Classy

SLOW COOKER SHREDDED BEEF FOR TACOS AND BURRITOS

Steps:

• Place beef roast in crock of a slow cooker. Sprinkle taco seasoning over the beef; top with onion slices.
• Cook on Low 8 to 10 hours.
• Remove beef to a cutting board and shred with a pair of forks. Return beef to slow cooker and season with seasoned salt.

CROCK POT SHREDDED BEEF TACOS

Steps:

• 1. Place beef and onion in slow cooker.
• 2. Combine water, Pace and seasoning mix in small bowl.
• 3. Pour over beef and onion.
• 4. Place Jalapeno's on top of roast and mix.
• 5. Cook on LOW for 6-8 hours or until tender.
• 6. Shred beef with two forks or a hand mixer works super
• 7. Place beef in large bowl.
• 8. Fill warmed taco shells with beef mixture.
• 9. Top with lettuce, tomato, cheese, and sour cream.