Slow Cooker Beef Tacos

We had Slow Cooker Beef Tacos for Taco Tuesday and you should too!





I have never really loved a lot of heat on my tacos, but I’m growing up and branching out! These beef tacos really hit the spot and did not need too much to go with them.


A little cilantro, sour cream, tomatoes, lettuce, or anything you love. They were absolutely great!




  • 2–3 lb. chuck roast
  • Salt and pepper to taste
  • 1 teaspoon cayenne
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic, minced
  • 1/2 cup beef broth
  • 2 tablespoons tomato paste
  • 1/4 cup roasted green chilis
  • 1/4 cup lime juice
  • 1 medium yellow onion, diced





  1. Season the beef with salt and pepper to taste then sear all sides over medium high heat in some olive oil until browned, about 3 minutes per side.
  2. Remove beef and set aside.
  3. Combine cayenne, cumin, paprika and garlic with the beef broth. Add tomato paste, green chilis and lime juice and stir to mix.
  4. Transfer beef to a slow cooker and toss in diced onions.
  5. Pour the beef broth mixture over the meat.
  6. Cook on low for 6-8 hours or high for 3-4 hours
  7. Shred beef with two forks and toss to coat with the juices.
  8. Dish and serve hot with toppings.






Bacon Cheeseburger Slow Cooker Soup




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