Why I Love This Recipe

These are the kind of tacos I make when I want something that feels like I spent way more time on dinner than I actually did. The slow cooker does all the work, and the beef turns out incredibly tender every single time. It’s savory with a little citrus, just enough spice, and so much flavor. Once you shred the beef and mix it back into the cooking juices, it gets even better. Load it into warm tortillas with your favorite toppings, and taco night is done.

Enjoying The Leftovers

This is one of those recipes I hope there are leftovers. We use the beef for burrito bowls, quesadillas, nachos, taco salads, and even breakfast tacos later in the week, so it never feels like you’re eating the same meal twice.

Storing

Store the shredded beef with a little of the cooking liquid in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months.

Reheating

Warm the beef with a spoonful of the cooking juices until hot, then pile it into warm corn or flour tortillas. Top with your favorite taco toppings!

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Crockpot Citrus Shredded Beef Tacos

If you're looking for a taco recipe that's big on flavor with very little hands-on work, this is it. The slow cooker transforms an affordable chuck roast into tender, juicy shredded beef that's perfect for tacos, burrito bowls, nachos, and more. It's the kind of recipe you'll make once and keep coming back to because it's simple, versatile, and always a crowd favorite.
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
US M
Servings 8

Ingredients

  • 2 1/2 – 3 lbs beef chuck roast
  • 1 white onion, sliced
  • 6 cloves garlic
  • 1/2 cup orange juice
  • 2 limes, juiced
  • 1/4 cup soy sauce
  • 1 tbsp ancho chile powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp brown sugar
Serve with
  • Tortillas
  • Your favorite taco toppings
US – M

Instructions

  • Slice the white onion into thick slices and spread it across the bottom of your slow cooker. Add the whole garlic cloves on top.
  • Place the chuck roast over the onions.
  • In a bowl or large measuring cup, whisk together the orange juice, lime juice, soy sauce, ancho chile powder, garlic powder, onion powder, cumin, paprika, oregano, and brown sugar until well combined.
  • Pour the sauce over the roast. Cover and cook on low for 8-9 hours or high for 4-5 hours, until the beef is fork-tender and shreds easily.
  • Transfer the roast to a cutting board or large bowl and shred it with two forks. Remove and discard the onions if you'd like, or mix them into the shredded beef.
  • Return the shredded beef to the slow cooker and toss it with the cooking juices. Let it sit for 10-15 minutes so the meat can soak up all the flavor.
  • When you're ready to eat, heat a large skillet over medium heat. Once hot, add your portion of shredded beef, letting any excess juices drip off before adding it to the pan. Cook for 4-6 minutes, stirring occasionally, until the edges are browned and crispy to your liking.
  • Serve in warm corn or flour tortillas with your favorite toppings like diced white onion, fresh cilantro, avocado, sour cream, hot sauce, and a squeeze of fresh lime.

Equipment

crockpot
cutting board
measuring cups

Nutrition Per Serving

Calories: 293kcal | Carbohydrates: 9g | Protein: 29g | Fat: 17g | Fiber: 1g