Community Pick
Shredded Beef for Tacos or Burritos
"We love tacos around here, so this is a favorite. I have used the meat to make burritos and enchiladas too. This recipe also works well with pork. The house smells so good when it is cooking! Leftovers freeze great too."
photo by diner524
- Ready In:
- 8hrs 10mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 3 lbs beef roast, trimmed of excess fat (I have used brisket, chuck, sirloin, bottom round)
- 1 large onion, diced
- 1 cup beef broth
- 4 ounces tomato sauce
- 1⁄4 cup lime juice
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 1 1⁄2 teaspoons salt
- 1 teaspoon cilantro
- 1 jalapeno pepper, seeded and chopped (leave some seeds if you want it spicier)
directions
- Place onion in slow cooker and top with beef roast.
- In a small bowl, whisk together remaining ingredients and pour over beef roast.
- Cook on low for about 8 hours.
- Remove roast from slow cooker, reserving juice.
- Use 2 forks to shred meat; mix in enough of the reserved juice until it is the desired consistency.
- Use as filling to tacos, burritos, enchiladas, quesadillas, or nachos.
Questions & Replies
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How would I modify the cooking time and temperature if I prepared this in a Dutch oven for the oven? -
Can I cook this on 4 hours on high instead of 8 hours on low?
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How would the cook time change if I'm using a 2 lb roast? -
Hi! I'm making this for dinner and I'm starting it shortly. It has to be ready by 6:30 or so for guests. Is it possible to put the slow cooker on high at the end to cut down the time? -
Anyone use lemon instead of lime?
see 1 more questions
Reviews
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Absolutely fantastic!!! I made this as written, using a 3 lb chuck/pot roast and the only change I made was to cook it in a pressure cooker for 1 1/2 hours, as I kept forgetting to start it early in the morning with the slow cooker. I don't work, so using the pressure cooker worked out very well for me. The photo I took is with the meat drained from all the juices, but I made this to freeze for individual and 4 servings bags, which I did add the juice to the bags. I can't wait to use this meat in tacos, flautas and chimichangas, when we get back from vacation!!! Thanks for sharing the recipe. Made for "Name that Ingredient Tag Game". -
Used a chuck roast and it was amazing. I didn’t have lime juice and it was still so good!
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Made this for Cinco de Mayo bday lunch at work...made beef and chicken...both devoured fast...love this recipe! -
This was a huge hit at a Mexican dinner party I threw.i actually used stew beef, already cut into cubes but otherwise followed the recipe exactly. Amazing flavor...I'm making this part of our regular dinner rotation. -
Mmmmmmmmmmmmmmmmm, yummy! We are appreciating more and more these days cooking dishes from scratch rather than using seasoning packets from supermarkets. This was definitely a winner in our household. Thank you.
see 14 more reviews
Tweaks
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I'm not one for measuring seasonings so I mixed the suggested seasonings and added some Johnny's, Fresh ground black pepper and garlic powder, then I rubbed the roast heavily in the seasoning and seared it before I placed it over the onion bed. I also traded the jalapeno for 2 cans of diced green chilies and doubled the broth and tomato sauce. This turns into such an amazing dinner! I have made this three times now when we've had company and everyone always wants the recipe.
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Made this for the Super Bowl and DH raved about it. Left out the onion and cilantro but added onion powder. Also used salsa instead of the tomato sauce and it came out perfect. DH says he won't eat ground beef tacos ever again!! Thanks!!! -
This is wonderful! I used rib eye roast and substituted 2 ounces green chilis for the jalapeno. I also omitted the cilantro because I totally forgot about it, but it would have MADE this! This was not at all spicy, perfect for the little guys, but still very flavorful for us old folks. The best part? I have another one of these marinading in the freezer because the recipe calls for just half a can of beef broth, tomato sauce, and in my case, green chilis! I just threw another one together and put it in the freezer for another busy weekend. Made for Please Tag game. Thanks! I forgot to add that this made A LOT! This will feed my hubby, 3 boys and myself for at least 4 meals, and they eat a lot! -
Double cumin, double cilantro, Hawaiian salt, add green bell peppers sliced lengthwise.
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I replaced the jalepenos with two small cans of mild green chilies, and I added a little extra sauce and spice ingredients to taste. This was delicious!
see 2 more tweaks
RECIPE SUBMITTED BY
JenniferK2
Huntley, IL
I was born in Chicago, IL and have lived in the area all my life. I love to cook and plan meals and always have. As a child I would watch Julia Childs on TV every day (she came on right after Mr. Rogers) and I have been interested in cooking ever since. Now that I have a family I enjoy the quick and easy recipes just as much as the more intricate ones. I didn't mind putting in the extra time and effort when I only cooked recreationally. I still like to do that sometimes, but for the day-to-day chore of cooking (and sometimes it is a chore) I like the option of fast and simple.
I enjoy trying new recipes and sharing favorites of mine. I have found that sometimes the most unlikely sounding ones turn out to be the best! I try to always review the recipes I try because I know how much I enjoy getting that feedback myself. Even when it is not necessarily positive because sometimes suggestions help me tweak things and make them better!
