And honestly, this recipe feels like one of those lifesavers for gadget lovers. The slow cooker keeps things low and steady, and if time is tight, the Instant Pot steps in and gets dinner on the table way faster. I've used this beef in tacos, bowls, nachos, quesadillas, and even in a breakfast burrito once. It's flexible, cozy, and my kind of weeknight win.

The Ingredients

• Beef chuck roast
Great marbling keeps the meat juicy and shreddable.

• Onion, sliced
Mellows out in the crockpot and adds sweetness.

• Garlic powder
Always a reliable flavor booster.

• Chili seasoning
Warm and flavorful. Heat level depends on the blend.

• Paprika
Adds color and a soft smoky note.

• Dried oregano
Balances the spices with an herby touch.

• Ground coriander
Fresh, citrusy aroma that lifts the whole dish.

• Salt and pepper
Simple but essential.

• Beef broth
Keeps things tender while creating that rich sauce.

• Fresh lime juice
Adds a bright finish and cuts through the richness.

See Recipe Card Below for Quantities

How to Make the Crockpot Shredded Beef for Tacos

Season the beef.
Combine all the spices. Pat the beef dry and coat it generously.

Layer the crockpot.
Add sliced onions to the bottom. This keeps the meat elevated and adds flavor.

Place the roast.
Set the seasoned beef on top of the onions.

Add liquids.
Pour the broth around the roast and drizzle lime juice on top.

Cook.
Low 8 hours or high 4 to 5 hours, until the meat easily pulls apart.

Shred.
Remove the roast and shred with two forks.

Mix back in.
Return the meat to the crockpot and stir it into the juices. Let it sit a few minutes so it soaks everything up.

Serve.
Perfect for tacos, bowls, burritos, nachos, anything.

Instant Pot Instructions (Pressure Cooker)

1. Season the beef.
Same spice mix as the crockpot version.

2. Sauté mode (optional but tasty).
Turn the Instant Pot to sauté, add a splash of oil, and sear the beef on both sides for deeper flavor.
Not mandatory, but worth it.

3. Add ingredients.
Turn sauté off. Add onions, broth, and lime juice.

4. Pressure cook.
Seal the lid.
Cook on High Pressure for 60 minutes, then let it natural release for 15 minutes, followed by quick release.

5. Shred.
Open the pot, move the roast to a board, and shred with two forks.

6. Return to sauce.
Stir shredded beef back into the Instant Pot for a few minutes on Warm so it absorbs the juices.

7. Serve.
Use just like the crockpot version.

Tips

• Chuck roast is always the hero for shredded beef. Lean cuts won't get as tender.
• If the meat tastes rich, add extra lime for balance.
• For a beef barbacoa vibe, toss in one chopped chipotle pepper.
• Instant Pot cooks fast, but the crockpot gives deeper, softer texture. Both work great depending on the day.
• Always shred the beef while it's hot. It's so much easier.

Variations

• Add a splash of apple cider vinegar for extra tang.
• Swap broth for broth plus a bit of salsa for more heat.
• Use the beef in tacos one night and quesadillas the next.
• Add a bay leaf while cooking for a subtle aromatic note.

Serving Ideas

• Layer into warm tortillas with cilantro, onions, salsa, and lime.
• Build taco bowls with rice, beans, corn, lettuce, and beef.
• Make nachos with cheese, jalapeños, and shredded beef.
• Stuff into quesadillas or burritos.
• Serve over cauliflower rice for a lower carb option.

Storage Tips

Store with a bit of cooking liquid to keep the meat juicy.
• Fridge: up to 4 days
• Freezer: up to 3 months
Reheat gently so it doesn't dry out, adding broth if needed.

FAQ