Description

This Crock Pot Beef Tacos recipe features tender, slow-cooked beef pot roast simmered in a flavorful tomato-based sauce, infused with garlic, onions, and Italian seasoning or taco seasoning. Perfect for an effortless and satisfying meal, the shredded beef is served in warm tortillas and topped with classic taco accompaniments like shredded cheese, sour cream, green onions, and fresh vegetables. Ideal for a hands-off crockpot dinner that yields rich, savory flavors and juicy meat.

Ingredients

Beef and Sauce

2 – 4 pounds beef pot roast (chuck, boneless, top or bottom blade, sirloin tip or cross rib)
1 can (28 oz) canned diced tomatoes
1 can (5 1/2-6 oz) tomato paste
1 cup sweet onion, diced
2 tablespoons garlic, minced
1-2 tablespoons Italian seasoning (or 3 tablespoons taco seasoning)
1 teaspoon salt
1 teaspoon pepper

Toppings and Serving

10 soft flour tortillas (alternatively, corn tortillas or crunchy taco shells)
1 cup shredded cheese (more or less to taste)
Sour cream, as needed
2 green onions, thinly sliced
Diced tomatoes, as desired
Shredded or chopped lettuce, as desired
Jalapeños, as desired

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Slow Cooker: Lightly spray the inside of your slow cooker with cooking spray to prevent sticking and ease cleanup.
Combine Sauce Ingredients: In the slow cooker, add the diced tomatoes, tomato paste, diced onions, minced garlic, Italian seasoning (or taco seasoning), salt, and pepper. Stir thoroughly until all ingredients are well combined into a flavorful sauce.
Add and Coat the Beef: Place the beef pot roast into the slow cooker and roll it around in the sauce mixture, ensuring the entire piece is coated with the tomato and seasoning mixture.
Cook the Beef: Cover the slow cooker with its lid and cook on the low setting for 7-8 hours, or until the beef becomes tender and easily shredded with a fork.
Remove and Shred the Beef: Carefully take the beef out of the slow cooker, removing any string or connective tissue if present. Use two forks to shred the beef or cut it into bite-sized chunks, depending on the cut and your preference.
Mix Beef with Sauce: Transfer the shredded beef to a mixing bowl. Add 2 to 4 cups of the cooking sauce from the slow cooker to the beef and toss to coat. Adjust the amount of sauce to your liking, adding more if you prefer a saucier taco filling.
Assemble Tacos: Warm the tortillas and fill each with the shredded beef mixture. Top with shredded cheese, sour cream, sliced green onions, diced tomatoes, lettuce, jalapeños, or any other desired toppings.
Serve and Enjoy: Serve the tacos immediately while warm and enjoy a delicious, hearty meal perfect for any occasion.

Notes

You can use different cuts of beef pot roast such as chuck or sirloin tip depending on availability and preference.
For a spicier flavor, substitute Italian seasoning with taco seasoning or add extra jalapeños.
Corn tortillas or crunchy taco shells can be used instead of flour tortillas for variation.
Adjust the amount of sauce added to the shredded beef to either keep the filling moist or less saucy according to your preference.
This recipe can be doubled to feed a larger crowd, just increase cooking time slightly if the slow cooker is very full.
Leftovers can be refrigerated for up to 3 days and re-heated well for another taco meal.

Prep Time: 15 minutes
Cook Time: 7 hours 0 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: Mexican-Inspired