Shredded Beef Soft Tacos Crock Pot Recipes

MEXICAN SHREDDED BEEF TACOS FOR A CROWD

Steps:

• Lay onions in a 6-Quart Crock Pot
• Lay chuck roast over onions
• Combine the beef broth, tomato paste and seasonings in a measuring cup.
• Pour broth mixture over chuck roast and cook on high for 4 hours or low for 8 hours.
• Once meat is cooked, shred with two forks in the tomato and broth mixture.
• Put beef on tortillas and top with toppings of your choice.

SIMPLE SLOW-COOKED KOREAN BEEF SOFT TACOS

Steps:

• Put chuck roast into the crock of a slow cooker; add onion, brown sugar, soy sauce, garlic, jalapeno pepper, ginger root, rice vinegar, sesame oil, salt, and pepper.
• Cook on High for 8 hours (or on Low for 10 hours). Shred meat with a pair of forks and stir into the liquid in the slow cooker.
• Serve with corn tortillas and your favorite toppings.

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.

SHREDDED BEEF SOFT TACOS (CROCK POT)

Steps:

• Put meat in slow cooker.
• Add onions and bell pepper.
• In a medium bowl, whisk together wine, ketchup, vinegar, garlic, bouillon granules, bay leaves, liquid smoke, ½ tsp cumin, hot pepper sauce and pepper.
• Pour wine mixture into slow cooker, cover tightly and cook on low setting for 9 hours, or until meat is tender.
• Shred meat using two forks, and return it to slow cooker.
• Discard the bay leaves.
• Add ½ tsp cumin and sugar; let mixture stand for 1 hour to allow flavors to blend.
• Warm the tortillas according to package directions.
• Spoon the meat mixture along the center of a tortilla.
• If you want to add garnishes such as chopped tomatoes, salsa, shredded lettuce, cheese and sour cream, do it now.
• Roll and repeat with remaining tortillas.
• Serve immediately.