Shredded Beef Tacos

Submitted by Mel Pronk

Shredded Beef Tacos

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Serving: 6
Prep Time 15 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 45 minutes


  • 1 (2.5 lb) chuck roast (I used blade steak)
  • 1 (14 oz) can beef broth (I used 2 stock cubes in about 300ml boiled water)
  • 1 1/2 Tablespoons chili powder (I used 2 level teaspoons as I have a small child)
  • 1/2 Tablespoon ground cumin
  • 1/2 Tablespoon onion powder (I used 1 onion cut small pieces)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Juice of 1 Lime


  • Spray crock pot with cooking spray.
  • Place roast inside crock pot.
  • Pour the beef broth over the roast and then squeeze with fresh lime juice.
  • In a small bowl, whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper.
  • Sprinkle the roast with the spice mixture.
  • Cover with lid, and cook on Low heat 8 to 10 hours, or on High heat 5 to 6 hours.
  • Remove roast from crock pot and transfer to a large platter.
  • Shred meat and remove any fat.
  • Return shredded beef to crock pot.
  • Cover with lid and cook an additional 30 minutes.
  • Remove beef with tongs to drain juices before serving in tortillas.
  • Serve with desired toppings.

Serving suggestion

  • Warm flour or corn tortillas (I used tortilla stand 'n stuff)
  • Shredded lettuce
  • Cheddar cheese, shredded
  • Diced tomato
  • Guacamole
  • Sour Cream
  • Salsa

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