Shredded Beef Tacos {Crockpot, Stovetop or Instant Pot}

These Shredded Beef Tacos are so tender and delicious! Make them in the slow cooker, Instant Pot or on the stove for an easy weeknight meal.

You know those days you're just too tired to cook but also craving comfort food? These beef tacos are my comfort meal, and I love dumping the ingredients in the slow cooker and calling it a day.

Why you'll love this recipe

• Different cooking options: You can make the shredded beef on the stovetop, in the Instant Pot or in the slow cooker.
• Juicy and flavourful: The meat turns out super flavourful and tender, and you can adjust the spiciness.
• Freezer-friendly: Freeze the beef to use in other meals like quesadillas, burrito bowls or salads.

Ingredients and substitutions

• Olive oil – or any neutral cooking oil such as avocado oil.
• Chuck roast – cut up some brisket, rump roast, round roast or flank steak instead.
• Yellow onion – white or red can also be used.
• Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
• Chipotles in adobo sauce – chipotle powder will work but has a slightly different flavor.
• Taco seasoning – use a store-bought blend or make your own.
• Lime juice – lemon juice can be used instead.
• Soy sauce – coconut aminos or tamari are the best substitutes here.
• Beef broth – vegetable broth would work but will have a slightly different flavour.
• Corn tortillas – you can use flour tortillas or lettuce wraps instead.

Topping ideas

• Pico de gallo – homemade or jarred salsa would also be good.
• Guacamole – you could also use sliced fresh avocado.
• Sliced jalapenos – use pickled jalapenos or bell peppers for a milder option.
• Diced red onions – diced white onions can be used instead.
• Feta cheese – swap out for cotija cheese or Monterey Jack.
• Cilantro – leave this off if you’re not a fan.
• Lime wedges – leave these off if you don’t have any on hand.

How to make these tacos

Step 1: Cut up the chuck roast.

Cut the roast into 1-inch pieces.

Step 2: Cook the beef.

Cook the beef in the slow cooker, Instant Pot or stovetop.

Step 3: Shred the beef.

Once the beef has finished cooking, use two forks to shred it.

Step 4: Prep your toppings.

Chop up all your toppings.

Step 5: Add the beef to the tortillas.

Add the shredded beef to warm corn tortillas.

Step 6: Assemble your tacos.

Add all your toppings and enjoy.

Frequently asked questions

What is the best cut of beef for shredding?

I like using chuck roast for my shredded beef tacos. The marbling gives you the best melt-in-your-mouth tenderness, which is exactly what you want when you’re making shredded beef! If you can’t find any chuck roast, you can also try using brisket, rump roast, round roast or even flank steak.

Can I use frozen beef?

You should not use frozen beef if you're making the tacos in the slow cooker. If you're using the Instant Pot, you can use frozen beef that's already cut into pieces, it will just take a bit longer for the Instant Pot to get up to pressure.

How do I keep shredded beef from drying out?

Make sure you're not overcooking the beef! The beef broth will also help keep the beef nice and moist while it cooks. To prevent it from drying out when reheating your leftovers, sprinkle a bit of water or extra broth over top before reheating.

More ways to use the shredded beef

There are a few different ways you can serve the shredded beef:

• Tacos: Serve the beef in hard or soft shell tortillas with all your favourite toppings.
• Enchiladas: Use the beef to make enchiladas. Add the filling to corn tortillas, roll them up, top with salsa verde and cheese, and bake in the oven.
• Lettuce wraps: For a low-carb option, serve the shredded beef in lettuce wraps.
• Sides: Serve with a side of Mexican street corn, cowboy caviar or Mexican rice.

Storing and reheating

The shredded beef is great for meal prep! Here's how to store and freeze the leftovers:

• Store: Store the shredded beef in airtight containers in the fridge for up to 5 days (keep the toppings and tacos separate).
• Reheat: Warm up the beef in the microwave for 1-2 mins or in a skillet on the stovetop. Assemble your tacos fresh and dig in!
• Freeze: Freeze the beef for up to 3 months. Defrost in the fridge overnight then reheat as normal.

Meal prep tools

• Grab some glass meal prep bowls if you plan on turning these tacos into your weekly lunches.
• Try making this recipe in a crock pot.
• Here’s the Instant Pot I use.
• I get all my grass-fed beef from Butcher Box, conveniently delivered to me frozen.