"Simplest dish ever! Serve this meat in tacos, burritos, taquitos, or get creative. Garnish with all your favorite toppings." — girlcabbie
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1 (4 pound)
boneless beef chuck roast
2 (1 ounce) packages
onion, halved and sliced
seasoned salt, or more to taste
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!
Most tender roast ever! This is really a good alternative to the same old ground beef taco!
Loved this. I used only about half of the seasoning and added a little bit of water.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Shredded Beef for Tacos and Burritos
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 153
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