Slow Cooker Shredded Beef Tacos

Sharing my favorite shredded beef tacos today! Break out your slow cooker and get ready to enjoy my Salsa Verde Shredded Beef tacos!

shredded beef tacos

Shredded Beef Tacos

These slow cooker beef tacos are so simple and flavor packed! My Slow Cooker Shredded Beef for Tacos has a whole 3 ingredients and seriously has the BEST flavor. Everyone who has had these can’t wait to get the recipe. Use your favorite taco toppings, salsa, tortillas and have yourself a great taco night….with minimal prep work, yippee! Enjoy!

Try my recipe for the BEST Taco Meat too! Follow Picky Palate on Instagram for daily recipe inspiration.

shredded beef tacos

Told you it was easy. You’ll need a nice chuck roast, a packet of Ranch Seasoning and a jar of Herdez Salsa Verde. That is it, not another ingredient needed!

Chuck Roast Recipe Slow Cooker

shredded beef tacos

Once your Beef is in the slow cooker, sprinkle this nice packet of Ranch Seasoning on top.

shredded beef tacos

Pour the entire jar of Herdez Salsa Verde on top as well.

shredded beef tacos

I know, the difficulty is too much 🙂

shredded beef tacos

Close the lid, let er’ cook for 5-6 hours, shred then place back into the slow cooker until you are ready for some tacos! Enjoy!

How To Make Shredded Beef Tacos

  1. Place chuck roast into a large slow cooker on medium or high heat. Sprinkle Ranch Seasoning Packet over top then pour Salsa over top as well.
  2. Close slow cooker lid and let cook on medium or high for 5-6 hours, until beef is very tender and pulls apart easily with a fork.
  3. Remove beef from slow cooker and drain liquid, do not discard. Shred beef, removing fat then place back into slow cooker. Pour 1/2-1 cup of liquid back into shredded beef and reduce setting to warm or low. Use beef for tacos and burritos.

shredded beef tacos

Tips For Serving

  1. Serve shredded beef inside tacos, burritos, over salad and even nachos.  Top with your favorite taco toppings such as sour cream, cheese, tomatoes, onion, cilantro, lettuce, pico de gallo, jalapeños.
  2. Store leftovers in an airtight container for 3-4 days in the refrigerator.
Slow Cooker Salsa Verde Ranch Beef Tacos

Slow Cooker Salsa Verde Beef Tacos

Course: Dinner, Main Course
Cuisine: Mexican
Prep Time 5 mins
Cook Time 6 hrs
Servings: 8
Calories: 241kcal
Author: Jenny
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Ingredients

  • 2-3 pound chuck roast
  • 1.0 ounce Ranch Dressing Seasoning Packet
  • 16 ounce jar Herdez Salsa Verde Salsa

Instructions

  • Place chuck roast into a large slow cooker on medium or high heat. Sprinkle Ranch Seasoning Packet over top then pour Salsa over top as well.
  • Close slow cooker lid and let cook on medium or high for 5-6 hours, until beef is very tender and pulls apart easily with a fork.
  • Remove beef from slow cooker and drain liquid, do not discard. Shred beef, removing fat then place back into slow cooker. Pour 1/2-1 cup of liquid back into shredded beef and reduce setting to warm or low. Use beef for tacos and burritos.

Nutrition

Calories: 241kcal | Carbohydrates: 6g | Protein: 22g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 765mg | Potassium: 492mg | Sugar: 4g | Vitamin A: 369IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 2mg
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shredded beef tacos

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67 Responses
  1. Cassie Sue

    Yummy looking recipe, never tried ranch seasoning in it before. I have a tip to make them even better, brown the meat first. Get a really good sear on it and it just adds that much more flavor. I’ve also tossed a few jalapenos in to kick up the heat, but that’s more of a personal preference. And this meat is usually pretty delicious on nachos as well. 🙂

  2. Natalie

    This was so good. Only problem I had was the roast didn’t fall apart. I had to cut it up with an electric knife. Any suggestions?

  3. Debbie

    Do you taste the ranch dressing mix in this? I have a taco soup recope that calls for the ranch mix and i don;t taste it at all in that

  4. Jen

    I made these with a bear roast! They were the best
    Tacos ever! So easy and since we hunt and had
    The meat on hand it cost less then 5$ to feed a
    Family of 4 and I have to say we all had more then
    Three each. lol so good thanks for the recipe it is
    One we will be keeping.

  5. gaelowyn

    So.. what crock pot do you have? do you love it? is it generally reliable enough to leave alone for 6-8hrs? I have two 6qt ovals, one I’ve got down to a science for the most part, the other one I hate. I’m getting rid of it. But I like having two big ones for family events(which occur regularly enough). I’d love to have a crock pot that I can truly set and forget- like an ancient one I used to have. All the newer ones seem to get so hot! I’ve filled up to the brim in the one i’m getting rid of and still had burned food! Burned chicken soup!
    TIA for any info!

  6. Kristen Bright

    I just love your blog!! All of your recipes have been very doable and delicious. Thank you! (I have your cookbook, too) 🙂

  7. valerie

    This was fantastic! I was worried that it wouldn’t be seasoned (or salty enough) but it was excellent. Will make it many more times!!

  8. Christy

    Jenny,

    Let me just tell you how wonderful this dish was!!!! I made this for my family last night and it was delicious! We even had leftovers and I had it again today for lunch. Everyone enjoyed it so much that no one was talking during dinner, they were to busy trying to get the next bite of food in their mouth!!! Thanks for the recipe…..its’s definitely a keeper 🙂

    Christy

  9. Donna @The Slow Roasted Italian

    Oh my gosh Jenny! This is so easy and looks delish. I am a little intimidated by some SWern/Mexican dishes and you totally simplified it. Can’t wait to try it. We are having a birthday party this weekend. I was going to make wings, but this looks soooo easy and would be a crowd pleaser.

    1. Jamie

      I can tell you that I do not like anything remotely spicy. and I have not made this specific recipe, but a very similar one (I used pork) with the salsa verde and it is not spicy.

    2. Jenny

      Hi Missy, this one is not spicy at all. My husband and kids like things very mild and they were fine with this recipe 🙂

  10. Suzann

    Could you supply another seasoning packet alternative–since I abhore/detest anything ranch dressing–for me it qualifies for do not put in mouth.

    1. Jenny

      Suzann, you can leave the seasoning packet out completely. Just season with a pinch or two of salt and pepper then add the salsa verde.

  11. Jamie

    Just added this to this weeks menu… I make similar with Pork tacos, but never thought to use beef! Silly Me. Thanx!

  12. Liz @ Virtually Homemade

    Brilliant! Only three ingredients! I love when I use my slow cooker – it makes my day so much more relaxing 🙂

  13. Liz @ The Lemon Bowl

    I love Herdez salsa!!! It’s the only salsa my mom bought growing up and now I’m hooked. Wish I could have a taco with you!

  14. Rachel @ Baked by Rachel

    Haha! That’s like me with the end of winter break. At least we got snowed in so school was canceled 🙂 Seriously need some of this asap! Looks great 🙂

  15. Tina Muir

    Yummy! Love this! Have never made beef tacos, but being that simple I may have to try! Thanks for the recipe 🙂

  16. Maureen | Orgasmic Chef

    These look better than anything I’ve seen in Australia since I moved here. I must make these at once!

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