These Shredded Beef Tacos are so tender and juicy! You are going to love how easy these delicious tacos come together. It's hard to believe minimal work can produce such great tasting tacos like these.
What is great about this recipe is that it can be made in a dutch oven or in a crockpot for an easy dinner any night of the week. All you need is a few ingredients and a few hours to make these delicious, tender, and perfectly seasoned, shredded beef tacos.
This recipe speaks right to my taco loving heart. If you have been here long, then you have probably already witnessed my love for tacos. If you haven't already, be sure to check out some of my other taco recipes I have posted on here, like these Quick Al Pastor Tacos or these DELICIOUS Birria Tacos.
Ingredients
- Chuck Roast - Rump roast is a great substitute.
- Olive Oil - Or any neutral-tasting oil such as coconut oil.
- Onion - Yellow or white onion.
- Garlic - Fresh garlic cloves as well as garlic powder are used in this recipe.
- Beef Stock - Beef broth, vegetable broth, or water can be substituted if needed. I highly recommend using beef stock for the best flavor.
- Herbs & Spices - Bay leaves, oregano, cumin, paprika, chipotle powder, coriander powder, garlic powder, salt, and pepper.
- Tortillas - Corn or flour tortillas.
- Toppings - Your choice of toppings.
Topping Suggestions
- Lime Wedges - Fresh lime juice is a must (in my book) for all tacos!
- Cheese - I love using cotija, queso fresco, and Oaxaca cheese on tacos.
- Diced Onions - Diced yellow or white onions.
- Cilantro - Freshly minced cilantro is also a must for tacos!
- Pico de Gallo - One of my favorite fresh salsas, fantastic on tacos.
- Jalapeños - Fresh or pickled.
- Guacamole - Or just sliced avocado-both are great for topping tacos.
How To Make Shredded Beef Tacos (Oven Method)
The full recipe can be found in the recipe card below.
Prep Meat
Cut the chuck roast into chunks. In a dutch oven, heat the olive oil over medium-high heat. Sear each chunk of meat on all sides. Working in batches if needed.
Add Remaining Ingredients and Cook
Now add in the remaining ingredients, cover and place in a 325°F oven for 3-4 hours.
Shred
Once done, remove the meat from the dutch oven and shred. The meat is now ready to use! Save the broth leftover from cooking the meat to add to the meat as needed for additional flavor! It can also be used as a dip for the tacos! Enjoy!
How To Make Shredded Beef Tacos (Crockpot Method)
Place the chunks of meat in the crock pot, then add in the remining ingredients, stir well. Cover and cook on high for 3-4 hours or on low for 6 hours.
Remove from the crock pot, shred and prepare your tacos. Enjoy!
Frequently Asked Questions
Chuck Roast is the best cut of beef shredding. Chuck roast is full of delicious fat that helps produce tender, juicy meat that is perfect for shredding.
Yes, you can make this shredded beef for tacos in advance. After the meat has been cooked and shredded, let it cool completely at room temperature. Once cooled, place the shredded beef in an airtight container and refrigerate for up to 7 days. I recommend storing some of the leftover broth from cooking in a separate container for reheating.
The best way to reheat the shredded beef is to reheat it on the stove in a pan (over low heat), with a little of the reserved broth. The broth will help keep the meat moist while reheating it so that it doesn't dry out.
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📖 Recipe
Shredded Beef Tacos
Ingredients
- 3 pounds chuck roast cut into 1-inch chunks
- 1 tablespoon olive oil
- ½ large onion halved
- 4 cloves garlic smashed
- 3 cups beef stock
- 2 bay leaves
- 1 ½ teaspoons dried oregano
- 2 teaspoons cumin powder
- 1 tablespoon paprika
- ½ teaspoon chipotle powder or cayenne
- 1 teaspoon coriander powder
- 1 teaspoon garlic powder
- 2 teaspoons salt 2-3 teaspoons depending on the stock used
- 1 teaspoon pepper freshly cracked
- as needed corn or flour tortillas warmed
Instructions
- In a dutch oven over medium-high heat add in the olive oil. Once hot begin searing the chunks of meat on all sides. Working in batches as needed. Preheat an oven to 325°F.
- Add the beef stock, onion, garlic and all of the seasonings to the pot, cover and place in the preheated oven. Cook for 3 hours. Test the meat by seeing if it shreds easily.
- Remove the meat from the dutch oven, and carefully shred. Place on warm tortillas, add toppings and serve. Enjoy!
Anonymous says
So good!