Slow Cooker Shredded Beef for Tacos and Burritos Recipe -
Slow Cooker Shredded Beef for Tacos and Burritos Recipe
  • READY IN 8+ hrs

Slow Cooker Shredded Beef for Tacos and Burritos

Recipe by  

"Simplest dish ever! Serve this meat in tacos, burritos, taquitos, or get creative. Garnish with all your favorite toppings."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    5 mins
  • COOK

    8 hrs

    8 hrs 5 mins


  1. Place beef roast in crock of a slow cooker. Sprinkle taco seasoning over the beef; top with onion slices.
  2. Cook on Low 8 to 10 hours.
  3. Remove beef to a cutting board and shred with a pair of forks. Return beef to slow cooker and season with seasoned salt.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Jun 18, 2012

Loved this. I used only about half of the seasoning and added a little bit of water.

Most Helpful Critical Review
Sep 18, 2012

I think it's a shame to make this using a taco seasoning mix (hence the 3 rating) and make my own blend of spices to add more than a salty flavor. Also, I shred the beef right in the crock pot, or even in a 9X13 pan, to make prep a lot less messy. You can't beat a crock pot dinner!


11 Ratings

Jun 17, 2012

Most tender roast ever! This is really a good alternative to the same old ground beef taco!

Jan 17, 2014

Ultimately this turned out great, but not without some help. Rather than the packages of taco seasoning and the salt, I used Penzey’s Taco Seasoning, in an amount they recommended for each pound of meat – which actually was more than the two ounces instructed in the recipe. After the recommended cooking time the meat was tender (of course) and it was good too. But it tasted pretty much like plain roast beef! What happened to the taco seasoning flavor? This would never do, so out of desperation I shredded the meat and put it back in the Crock Pot with a package of taco seasoning. I found I had to add a little water after that, but so what – now the meat tasted like it was meant for tacos. All and all, surprisingly satisfying and delicious for so little effort and so few ingredients.

Feb 04, 2013

We really enjoy this. I do a large roast, pull it out to shred and add some cornstarch to the liquids on the bottom. I return my shredded roast to the pot and toss to coat. This makes great freezer meals--just divide, bag and freeze! Defrost and reheat in a skillet with some oil, onion, tomato and bell pepper for an easy machaca beef. No additional seasoned salt is necessary at the end--there's enough salt from the taco seasoning.

Jun 17, 2013

I made this today (accidentally with bone in chuck) and it was easy and amazing! I think you will find more flavor with bone-in, and with good quality meat. My husband and I loved it, and the beef came apart like butter. Great for tacos, burritos, loaded nachos, beef sandwiches or taco salad!

Jun 17, 2013

I've made this over and over again and my entire family of picky eaters love it! We use corn tortillas, diced tomato, cilantro, feta, and homemade creamy garlic sauce to top our tacos. Such an easy recipe with little fuss and that just what a family of 6 is looking for! Thanks for a great recipe!


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  • Calories
  • 253 kcal
  • 13%
  • Carbohydrates
  • 5.1 g
  • 2%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 17 g
  • 26%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 17.8 g
  • 36%
  • Sodium
  • 465 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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