Slow-Cooked Beef Tacos

Slow Cooker Beef Tacos


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This beef taco recipe is perfect for an easy Mexican dinner! This shredded beef is seasoning and cooked in a slow cooker. Cilantro, onion, and a splash of lime give these tacos extra zest.

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Chicago, IL

Time needed

3 hour cooking

Serving Size / Yield

4 servings


  • 2 Tbsp. olive oil, divided
  • 2 pounds beef (I used a boneless chuck roast)
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. smoked paprika
  • 1 cup beef stock
  • 2 Tbsp. tomato paste
  • 1 chipotle pepper in adobo sauce, minced
  • 1 small white onion, diced
  • 5 cloves garlic, minced
  • Tortillas
  • 1 Large Onion, Chopped
  • Cilantro
  • Lime

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In a small bowl, put chili powder, cumin, and paprika together.
Season beef with the seasonings.
Add a tbs of oil to a skillet on medium/high heat and cook beef for about 2 minutes on each side.
Remove and put in a slow cooker.
Saute onion in the pan with the remaining oil for about three minutes.
Add in garlic and cook for about a minute.
Pour in beef stock to deglaze and scrape the bottom of the pan to get the brown bits.
Mix in tomato paste and chipotle.
Bring sauce to a boil and reduce heat.
Let simmer until sauce thickens for 3 to 4 minutes.
Pour sauce over beef and cook for 3 to 4 hours on high heat.
Shred beef with a fork.

Make tacos with flour tortillas, meat, onions, cilantro, and a splash of lime.

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