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.
Servings: 6 servings
Calories: 483kcal
Ingredients
- 1 tbsp olive oil
- 2 lb chuck roast cut into 1 inch pieces
- 1 yellow onion diced
- 4 cloves garlic, minced
- 2 tbsp chipotles in adobo sauce
- 2 tbsp taco seasoning
- 1 tbsp lime juice
- 1 tbsp soy sauce
- 1/2 tsp each salt & pepper
- 1 cup beef broth
- 18 corn tortillas
Topping ideas
- Pico de gallo
- Guacamole
- Sliced jalapenos
- Diced red onions
- Feta cheese
- Cilantro
- Lime wedges
Instructions
Crockpot instructions
- Add olive oil, onion, beef, chipotles, garlic, taco seasoning, lime juice, soy sauce, salt and pepper and beef broth to the crockpot, stirring to combine. Cook on high for 3 hours or on low for 6 hours.
- Shred beef with two forks, then serve over corn tortillas with desired toppings. Enjoy!
Instant Pot instructions
- Add olive oil, onion, beef, chipotles, garlic, taco seasoning, lime juice, soy sauce, salt and pepper and beef broth to the Instant Pot in that order. Do not stir. Cook on high pressure for 20 minutes, then let the Instant Pot do a natural release of the pressure.
- Shred beef with two forks, then serve over corn tortillas with desired toppings. Enjoy!
Stovetop instructions
- Add olive oil to a large pot over medium-high heat. Add beef, browning for 2-3 minutes. Add in onions and garlic, sauteeing another 2 minutes until softened and fragrant. Add beef broth, chipotles, taco seasoning, lime juice, soy sauce and salt and pepper, stirring to combine.
- Cook over medium-low heat for 3 hours, stirring occasionally. Shred beef with two forks, then serve over corn tortillas with desired toppings. Enjoy!
Notes
Nutritional info is for 1/6 of the beef mixture and 3 corn tortillas. Toppings should be calculated separately.
For a lower-carb option, serve these shredded beef tacos with lettuce wraps.
Serve your tacos with a side of coleslaw, chips and salsa, refried beans or street corn.
Store the beef and toppings separately in the fridge for up to 5 days. Reheat the beef in the microwave or in a pan on the stovetop then assemble your fresh tacos.
Freeze the shredded beef for up to 3 months. Defrost in the fridge overnight then reheat as normal.
Nutrition
Calories: 483kcal | Carbohydrates: 39g | Protein: 35g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 542mg | Potassium: 713mg | Fiber: 6g | Sugar: 2g | Vitamin A: 101IU | Vitamin C: 3mg | Calcium: 100mg | Iron: 5mg