Slow Cooker Pulled Beef Tacos
Slow-cooked shredded crispy beef is stuffed into warmed tortillas to make the best Mexican street inspired tacos. All made in the slow cooker (along with stovetop directions). Serve each taco with a creamy cilantro lime garlic sauce. This fun Mexican fiesta-style dinner comes together easily and is so very delicious. Bonus, the shredded beef is great as a leftover. Pile it high onto your favorite tortilla chips for some delicious nachos or serve it up atop greens for a Mexican inspired salad.
I’m pretty sure if you look up the definition of fall in the dictionary it will say “to cook low and slow” and this recipe is exactly that! I love the change from summer to fall because Fall is all about slowing down, lighting a candle, hunkering down, and enjoying the calm, relaxing moments. These Slow Cooker Pulled Beef Tacos simply cook all day long in the slow cooker, you shred the beef and broil it for a few minutes to get it extra crispy and delicious! Dress up your tacos with a cilantro lime sauce and some red onion.
These tacos are very easy to make and really tasty! You can either make the beef in the slow cooker or you can cook the beef in a pot for 3-4 hours until the beef easily shreds. The method is the exact same for both the slow cooker and stovetop. This Pulled Beef is slightly different than a traditional barbacoa recipe because we use apple cider in the braising liquid along with lime juice and lots of spices for the perfect sweet, spicy, smokey, juicy tacos.
More taco recipes to love:
What you need for Slow Cooker Pulled Beef Tacos:
Beef chuck roast
Olive oil
Seasoning: salt, pepper, chipotle pepper, smoked paprika, cumin, chili powder
Apple cider
Lime juice
Garlic
Onion
Sour cream
Cilantro
Tortillas
Avocado, feta cheese, jalapeños, pickled onion, red onion, for serving
How to make Slow Cooker Pulled Beef Tacos:
Slow cooker method: Heat the oil in a large pan over medium heat. Season your beef chuck roast all over with salt, pepper, chipotle pepper, smoked paprika, cumin, and chili powder. Sear the roast on all sides for 4-5 minutes per side or until a golden brown crust develops. Transfer the seared meat to a slow cooker. Add the lime juice, garlic, cider, onion, and water. Set cooker to high for 6 hours or low for 10 hours.
When the time is up, remove the beef to a cutting board and shred the meat with two forks. Transfer the meat to a baking sheet and broil the beef for 4-5 minutes or until it begins to crisp up. Serve your pulled beef with warmed tortillas and your choice of toppings. Enjoy these delicious pulled beef tacos.
Stove top method: Heat the oil in a large pan over medium heat. Season your beef chuck roast all over with salt, pepper, chipotle pepper, smoked paprika, cumin, and chili powder. Sear the roast on all sides for 4-5 minutes per side or until a golden brown crust develops. Add the lime juice, garlic, cider, onion, and water to the pot. Bring to a low simmer and cook for 2-3 hours or until the beef is starting to fall apart.
Remove the beef and transfer to a cutting board and shred the meat with two forks. Transfer the meat to a baking sheet and broil the beef for 4-5 minutes or until it begins to crisp up. Serve your pulled beef with warmed tortillas and your choice of toppings. Enjoy these delicious pulled beef tacos.
Lastly, when you make these Slow Cooker Pulled Beef Tacos, be sure to leave a comment on Instagram! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favourite!
Slow Cooker Pulled Beef Tacos
Author: ElizabethServings: 4
Ingredients
3-4 pound Beef chuck roast
1 tablespoon olive oil
1 teaspoon each salt, pepper, chipotle pepper, smoked paprika, cumin, chili powder
1/2 cup Apple cider
1/4 cup Lime juice
4 cloves garlic, sliced
1 onion, sliced
1/3 cup sour cream
1/4 cup cilantro, chopped
1 tablespoon lime juice
Tortillas
Avocado, feta cheese, jalapeños, pickled onion, red onion, for serving
Instructions:
1. Slow cooker method: Heat the oil in a large pan over medium heat.
2. Season your beef chuck roast all over with salt, pepper, chipotle pepper, smoked paprika, cumin, and chili powder. Sear the roast on all sides for 4-5 minutes per side or until a golden brown crust develops.
3. Transfer the seared meat to a slow cooker. Add the lime juice, garlic, cider, onion, and water. Set cooker to high for 6 hours or low for 10 hours.
4. When the time is up, remove the beef to a cutting board and shred the meat with two forks. Transfer the meat to a baking sheet and broil the beef for 4-5 minutes or until it begins to crisp up.
5. Make the cilantro sour cream by stirring together the sour cream, cilantro, and lime juice.
6. Heat the tortillas and fill your tacos with pulled beef, top with your choice of toppings and a dollop of the cilantro sour cream. Serve and enjoy!
1. Stove Top Method: Heat the oil in a large pan over medium heat.
2. Season your beef chuck roast all over with salt, pepper, chipotle pepper, smoked paprika, cumin, and chili powder. Sear the roast on all sides for 4-5 minutes per side or until a golden brown crust develops.
3. Add the lime juice, garlic, cider, onion, and water to the pot. Bring to a low simmer and cook for 2-3 hours or until the beef is starting to fall apart.
4. Remove the beef and transfer to a cutting board and shred the meat with two forks. Transfer the meat to a baking sheet and broil the beef for 4-5 minutes or until it begins to crisp up.
5. Make the cilantro sour cream by stirring together the sour cream, cilantro, and lime juice.
6. Heat the tortillas and fill your tacos with pulled beef, top with your choice of toppings and a dollop of the cilantro sour cream. Serve and enjoy!
