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Shredded Beef Tacos

Written by Stephanie Kay
  • 6 hours
  • 8

These slow-cooker shredded beef tacos are full of flavour while being incredibly easy to make.

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  • 3-4 lbs beef roast, chuck or rump
  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 onion, minced
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 cup beef broth
  • Tortillas, corn or wheat
  • Red onion, thinly sliced
  • Coriander, roughly chopped
  • Cotija cheese, crumbled
  • Lime, sliced into wedges


  1. In a small bowl, add chili powder, paprika, oregano and salt, and stir to combine. 
  2. Place the beef roast on a cutting board and generously rub the spice mixture into the roast, evenly covering all sides. 
  3. In a slow cooker, add minced onion, minced garlic, and olive oil, and stir to combine. Add tomato paste and beef broth and stir again until well combined. 
  4. Place the seasoned beef roast in the slow cooker, laying it in the middle of the onion and broth mixture.
  5. Cover the slow cooker with the lid and cook for 4 hours on high or 6-8 hours on low, until the beef is tender and easily falls apart. 
  6. Once the beef is cooked, remove it from the slow cooker, place it on a cutting board, and use two forks to shred it into bite-size pieces. 
  7. Once shredded, return the beef to the slow cooker and toss it in the gravy to absorb all the juices and flavours. 

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