Slow Cooker Shredded Beef Tacos with Green Chilis
Tender, flavorful shredded beef slow-cooked with green chilis, brown sugar, and spices creates the perfect filling for tacos. The beef marinates in a savory-sweet blend before cooking low and slow until it shreds effortlessly. A final broil adds caramelized edges for extra depth. Serve with your favorite taco toppings for an easy weeknight dinner or casual entertaining. The long cooking time makes tough cuts incredibly tender and infuses every bite with bold southwestern flavors.
Ingredients
- 2 lb roast beef, chuck roast, rump roast, round roast, or sirloin roast
- 1 4-oz can green chilis
- 3 tablespoons brown sugar
- 2 tablespoons garlic, minced
- 2 tablespoons avocado oil
- 2 tablespoons lime juice
- 1 tsp cumin
- 1 tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- 8 taco shells, corn or flour tortillas
- 1 cup cheddar cheese, shredded
- ½ cup sour cream
- ½ cup salsa
- 1 head lettuce, shredded
Instructions
- 1
Cut the roast beef into 1-inch chunks, trimming off any large pieces of fat
- 2
Combine green chilis, brown sugar, minced garlic, oil, lime juice, cumin, salt, pepper and red pepper flakes in a large bowl
- 3
Add beef to marinade and toss, then marinate for 2-24 hours
- 4
Add beef and marinade to slow cooker, cover and cook on high for 3 hours or on low for 4.5 hours until meat shreds easily with forks
- 5
Preheat oven to broil and remove beef from slow cooker
- 6
Shred beef using two forks or hands, return to slow cooker if needed to continue cooking
- 7
Transfer shredded beef to baking dish and pour about 1 cup of drippings over meat
- 8
Broil for about 10 minutes, stirring every 2 minutes until meat is lightly golden
- 9
Serve immediately with tortillas and desired toppings
Tips
Marinating the beef for 2-24 hours enhances flavor, but you can skip this step if short on time
If the beef doesn't shred easily after cooking, return it to the slow cooker and continue cooking until tender
Save extra cooking liquid to add moisture when reheating leftovers
Good to Know
Refrigerate shredded beef for up to 4 days in airtight container
Can marinate beef up to 24 hours ahead, cook and shred day of serving
Serve hot with warm tortillas and fresh toppings
Common Mistakes
Don't skip trimming fat to avoid greasy results
Avoid overcooking during broiling to prevent drying out
Don't skip resting time if meat won't shred easily
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use a different cut of beef?
Yes, any chuck roast, rump roast, round roast, or sirloin roast works well. Choose cuts with some marbling for best flavor and tenderness.
What if I don't have time to marinate?
You can skip marinating and cook immediately. The meat will still be flavorful, though marinating does enhance the taste significantly.
How long will leftovers keep?
Store cooked shredded beef in the refrigerator for up to 4 days or freeze for up to 3 months in airtight containers.