Go Back
+ servings
Crockpot Shredded Beef for tacos

Slow Cooked Beef For Tacos, Using Pot Roast

Crockpot beef tacos are beautifully flavored with Southwestern seasonings and finished with a crunch of cabbage.
Cuisine Mexican
Prep Time 15 minutes
Cook Time 3 hours
Servings 8
Calories 284kcal


  • 2 pounds Chuck Roast
  • salt and pepper to taste
  • 2 Tablespoons Extra-virgin olive oil
  • 2 cloves garlic minced
  • 1 large onion sliced
  • 28 ounce can diced tomatoes (recommended: San Marzano)
  • 1 cup water
  • 1 tablespoon New Mexico or Ancho Chile Powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground cumin
  • 3 bay leaves
  • 24 corn tortillas
  • Kosher salt
  • 3 cups finely shredded white cabbage


  • Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or if your crock pot has a stove top insert, heat 2 tablespoons of olive oil over moderately high heat. Add the pot roast and brown. Get a nice brown crust on each side of the beef.
  • Place the beef in the crockpot. Sprinkle the garlic and onion over the beef.
  • Add the crushed tomatoes, 1 cup of water and add spices.
  • Cook in crock pot on low for 6 - 8 hours. Let meat cool in the liquid. Shred meat and set aside.
  • Warm corn tortillas by dampening a clean kitchen towel with water. Place the corn tortillas on the wet towel and fold the towel over the tortillas. Place the package in a gallon zip lock bag, but do not seal. 
  • Place them in the microwave and cook for two minutes at 50% power. Let them steam in the bag for 4 minutes before removing.
  • Toppings for tacos: Shredded Cabbage, Avocado, guacamole, Sour Cream, sliced radishes, cilantro, salsa.



Calories: 284kcal | Carbohydrates: 17g | Protein: 25g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 134mg | Potassium: 709mg | Fiber: 4g | Sugar: 4g | Vitamin A: 723IU | Vitamin C: 21mg | Calcium: 91mg | Iron: 4mg