Slow Cooker Shredded Beef Tacos

From my blog, Total Noms.

Football Sundays are back! WOO HOO!

Growing up, I was raised on the Jets (I know, that may qualify as child abuse, right?), and lucky for me, my fiance is a fan of Gang Green too. Sure, it’s not easy being a Jets fan (although heyo, good game yesterday!), but that’s what loyalty is all about, right?

You know I love busting out the slow cooker on football Sundays, so here’s another great recipe that’s so easy to “set it and forget it”! And of course, I had to go and stick the beef in a taco, because that’s just how I roll.

Shredded Beef Tacos

I originally wanted to try making barbacoa-style shredded beef a la Chipotle… however, I realized after I got home from grocery shopping that I had forgotten the chipotle peppers in adobo… whoops. That was momentarily disheartening until I decided to wing it and create my own spin on things. Tomatoes, onion, garlic, lime juice, cilantro and lots of spice combine to make a braising liquid that has tons of flavor and enough kick without being too overpowering. I am really happy with how this all came out from start to finish- the finish being me slurping up all the leftover juices in the slow cooker with a large spoon. Yikes.

Speaking of spoons, I finally unpacked all my shower gifts this weekend! Hello, new square plates! What do you think?

Shredded Beef Tacos
Prep time

Cook time

Total time


Serves: 8

  • 2-3 lbs beef rump roast
  • 1 15 oz can diced tomatoes
  • 3 cloves garlic
  • 1 onion, halved
  • 3 tbsp lime juice
  • 3 tbsp cilantro
  • 1 tbsp crushed red pepper flakes
  • 2 tsp cumin
  • 2 tsp dried oregano
  • 1 tsp chili powder
  • ½ tsp cayenne pepper
  • salt and pepper
  • corn tortillas, for serving
  • lime wedges, for garnish
  • fresh cilantro, for garnish

  1. Trim beef of any excess fat. Place in the slow cooker. Slice half the onion lengthwise into strips and add to the slow cooker with the beef.
  2. In a blender, add diced tomatoes, garlic, the other half of the onion, lime juice, cilantro, crushed red pepper flakes, cumin, oregano, chili powder, cayenne, and salt and pepper. Pulse to blend a few times until consistency is smooth and everything is incorporated. Pour the tomato mixture over the beef and onions.
  3. Set slow cooker to low and cook for 7 hours.
  4. Turn on your broiler. Once cooking is done, shred the beef with two forks. Using a slotted spoon, transfer beef to an oven proof dish, and broil the meat for 5 minutes to get it crispy. While beef is broiling, toast up corn tortillas and prepare your garnishes.
  5. Remove beef from the broiler, serve with tortillas and garnishes and enjoy!

Shredded Beef Tacos

Is your family a football family? What are your favorite game day eats?

Happy Eating 🙂

3 thoughts on “Slow Cooker Shredded Beef Tacos”

Leave a Reply