No Fuss Shredded Beef Tacos Recipe -
No Fuss Shredded Beef Tacos Recipe
  • READY IN 6+ hrs

No Fuss Shredded Beef Tacos

Recipe by  

"This recipe was created for a Cinco De Mayo work potluck taco bar that was a big hit. The coffee in the recipe adds a hint of smokiness and assists with tenderizing the meat as it cooks. Serve with warm tortillas and your favorite toppings. For less heat, omit jalapenos."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    15 mins
  • COOK

    6 hrs

    6 hrs 15 mins


  1. Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.
  2. Pour diced tomatoes, beef broth, and coffee into the cooker over the roast; stir in diced green chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread remaining onion rings over the mixture.
  3. Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.
  4. Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
May 03, 2012

Made this exactly as the recipe says and it was quite flavorful but the volume of liquid was too much so it was kind of soupy and had to be strained to get to the tasty morsels. I'll definitely make this again but will cut back on either the liquid from the tomatoes or the beef broth just a tad. Yummmm!

Most Helpful Critical Review
Jul 06, 2012

These are no fuss indeed and real easy to make. Taste-wise, it is alright. It does not taste bad, just ordinary.

May 17, 2012

This recipe was wonderful. I placed everything in my slow cooker the night before. I didn't have beef broth so I just added chicken broth. I did add a little extra chili powder and only used one jalapeno pepper. All I can say is yum!

May 01, 2012

Add sweet baby ray's bbq sauce at the end or on the side for sandwiches

Sep 12, 2012

I thought this recipe was awesome! I did not have the chili-seasoned diced tomatoes, I just used regular canned diced tomatoes and upped the chili powder amount to 1 Tbsp. Once the meat was done cooking I put everything EXCEPT the meat into a pot on the stove and simmered it down. Once the most of the liquid evaporated I used an immersion blender to puree the tomatoes and onions. Then I returned everything back to the slow cooker and kept it on warm till it was time to eat. My family loved it. I served it with shreded oxaca cheese and diced onions and cilantro.

Jul 08, 2012

Made this for a party and it was a big hit! Instead of broth I used dried onion soup mix and added a cup of water since it was all I had. AMAZING!

Jan 20, 2013

Loved how easy the prep was. Disliked the excess liquid. However, I did take all the vegetables (tomatoes and onions) and pureed them after the meat was completely cooked. As an added bonus, I put in some smoked paprika (my little addiction) and used sweet onions instead of yellow. I let the meat simmer in the pureed broth for another hour or two and the meat was divine! Tacos were an absolute hit!

Oct 01, 2012

Great recipe! I followed the recipe but took the advice of others. I did not use the beef broth at all. There was plenty of liquid. Could have drained the tomatoes and use the broth instead. But no need for both. Oh, darn! I did do something different. I used a chipotle in adobo sauce instead of fresh jalapeños. And jarred roasted pablanos instead of green chiles. Love the coffee idea! Great recipe thank you for sharing.


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  • Calories
  • 148 kcal
  • 7%
  • Carbohydrates
  • 3.3 g
  • 1%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 10.9 g
  • 22%
  • Sodium
  • 377 mg
  • 15%

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

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