Chuck Roast Slow Cooker Tacos

These chuck roast slow cooker tacos feature tender meat served on warm tortillas with vibrant and flavorful toppings: pickled onions, guacamole, and diced mango.

Why You’ll Love This Recipe

• These crockpot beef tacos use the slow cooking method to make for an easy weeknight meal that the whole family will enjoy.
• It is easily customizable to your favorite toppings and the time you have on hand. While we highly recommend serving with the mango, pickled onions, and guacamole, you can also simplify the toppings to minimize prep time and make it even easier for a busy day.
• This beef taco recipe uses simple ingredients that you likely have on hand and results in flavorful beef.
• The slow-cooked beef and fun toppings combine to create incredible flavors.
• It's a great recipe to add to your taco Tuesday round up or as an option in a taco bar line up. Some of our other favorite taco recipes include shrimp tacos, blackened mahi mahi fish tacos, and roasted sweet potato and black bean tacos.

Ingredient Notes

For the roast beef:

• White onion - thinly sliced
• Boneless chuck roast
• Chicken broth or beef broth - feel free to use whichever you prefer
• Lime juice
• Honey
• Spices: chili powder, garlic powder, cumin, paprika, oregano, salt 

For serving:

• Pickled onions:
  • Red onion - thinly sliced
  • Water, white vinegar, sugar, salt
• Guacamole:
  • Avocado, cilantro, lime juice, and salt
• Tortillas  - we prefer to use corn tortillas, but feel free to use flour tortillas.
• Diced mango
• Tajin seasoning

See the recipe card below for a complete list of ingredients and measurements for these crock pot shredded beef tacos.

Equipment You’ll Need

• Cutting board and knives
• Slow cooker/crock pot*
• Measuring cups and spoons
• Medium bowl with lid or plastic wrap
• Tongs
• Baking dish
• Small bowl

Step by Step Directions

For the full recipe instructions, scroll down to the recipe card at the bottom of the page.

Step 1: Begin by thinly slicing the white onion. Place the onions in the bottom of the slow cooker. Next, add the roast and place the spices directly on the top of the roast (you can flip the roast and add spices to both sides). Then add the broth, lime juice, and honey to the slow cooker. Cook on low heat for 7-8 hours.

Step 2: Thinly slice the red onions and place them in a medium bowl with the water, white vinegar, sugar, and salt. Mix until well combined, cover, and place in the refrigerator while the roast cooks.

Step 3: After the roast has cooked for about 6 hours, use two forks to gently pull it apart to begin shredding it a little bit. This will allow the meat to retain more moisture. Replace the lid and continue to cook on low until the 7-8 hours are completed. Finish shredding the meat.

Optional: Use tongs to put the shredded meat into a parchment lined baking dish. Place the dish in the oven to broil for about 2 minutes to get a few crispy, browned bits. Do not broil for too long or else the meat will become tough.

Step 4: Mash the avocados in a small bowl and mix in the chopped cilantro, fresh lime juice, and salt. Dice the mango. 

Step 5: Next, warm the tortillas (in the microwave wrapped in a damp paper towel or on a pan on the stove).

Step 6: Assemble the tacos: place meat on the tortillas and top with guacamole, pickled onions, diced mango, and a sprinkle of Tajin seasoning.

Tips & Variations

• If the meat is not shredding well, it is likely that it will need to cook for longer. It needs to cook long enough that it will be tender to easily shred.
• You can also make a crispy cheese tortilla to serve with the tacos. Simply place a small amount of shredded cheese on a nonstick pan over medium heat. As it is melting, add the tortilla on top so the cheese sticks to the tortilla and becomes crispy. Flip the tortilla to warm up the other side and assemble your taco with the cheese side of the tortilla facing upwards.
• If you're not wanting to make tacos, you can use this Mexican shredded beef for other types of Mexican cuisine: burrito bowls, quesadillas, and nachos for example.
• Feel free to add other favorite taco toppings such as sour cream, pico de gallo, fresh cilantro, cotija cheese, salsa verde, etc.

FAQ 

If you like these chuck roast slow cooker tacos, check out another slow cooker recipe:

• Salsa verde pork
• Buffalo chicken stuffed sweet potatoes
• Chicken enchilada casserole

Chuck Roast Slow Cooker Tacos

These chuck roast slow cooker tacos feature tender meat served on warm tortillas with vibrant and flavorful toppings: pickled onions, guacamole, and diced mango.

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 8 hours hrs

Course Main Course

Servings 6

Calories 416 kcal

Ingredients

  

1x2x3x

For the roast:

• ▢ 1 white onion, thinly sliced
• ▢ 2 lbs boneless chuck roast
• ▢ 2 teaspoons chili powder
• ▢ 2 teaspoons garlic powder
• ▢ 2 teaspoons cumin
• ▢ 2 teaspoons paprika
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon kosher salt
• ▢ ½ cup chicken broth or beef broth
• ▢ ¼ cup lime juice (about 2 limes)
• ▢ 1 tablespoon honey

For serving:

• ▢ 12 tortillas of choice
• ▢ 1 mango, diced
• ▢ Tajin Seasoning

Pickled onions

• ▢ 1 red onion, thinly sliced
• ▢ ½ cup water
• ▢ ½ cup white vinegar
• ▢ 1 tablespoon sugar
• ▢ 1 ½ teaspoons kosher salt

Guacamole

• ▢ 2 avocados
• ▢ ¼ cup minced cilantro
• ▢ Lime juice, to taste
• ▢ ½-3/4 teaspoon kosher salt

Instructions

 

• Begin by thinly slicing the white onion. Place the onions in the bottom of the slow cooker. Next, add the roast and place the spices directly on the top of the roast (you can flip the roast and add spices to both sides). Then add the broth, lime juice, and honey to the slow cooker. Cook on low heat for 7-8 hours.
• Thinly slice the red onions and place them in a medium bowl with the water, white vinegar, sugar, and salt. Mix until well combined, cover, and place in the refrigerator while the roast cooks.
• After the roast has cooked for about 6 hours, use two forks to gently pull it apart to begin shredding it a little bit. This will allow the meat to retain more moisture. Replace the lid and continue to cook on low until the 7-8 hours are completed. Finish shredding the meat.
• Optional: Use tongs to put the shredded meat into a parchment lined baking dish. Place the dish in the oven to broil for about 2 minutes to get a few crispy, browned bits. Do not broil for too long or else the meat will become tough.
• Mash the avocados in a small bowl and mix in the chopped cilantro, fresh lime juice, and salt. Dice the mango.
• Next, warm the tortillas (in the microwave wrapped in a damp paper towel or on a pan on the stove).
• Assemble the tacos: place meat on the tortillas and top with guacamole, pickled onions, diced mango, and a sprinkle of Tajin seasoning.

Notes

• If the meat is not shredding well, it is likely that it will need to cook for longer. It needs to cook long enough that it will be tender to easily shred.
• If you're not wanting to make tacos, you can use this Mexican shredded beef for other types of Mexican cuisine: burrito bowls, quesadillas, and nachos for example.
• This recipe is gluten-free and dairy-free.

NUTRITION

Serving: 2tacos | Calories: 416kcal | Carbohydrates: 29.8g | Protein: 35.6g | Fat: 17.5g | Saturated Fat: 4.9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8.7g | Cholesterol: 83.6mg | Sodium: 644mg | Potassium: 334mg | Fiber: 7.3g | Sugar: 6.8g

The recipe can be found on My Fitness Pal by searching "BWB Chuck Roast Tacos." The nutrition is calculated using corn tortillas.

The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided. 

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