Taco night just got tastier! Juicy, tender Slow Cooker Shredded Taco Beef takes the center of your crunchy tacos to the next level; each bite is seasoned to savory and spicy perfection, with plenty of room for customization. Letting it slow cook helps the meat retain maximum flavor and texture, and helps alleviate your schedule since dinner is being made for you. Slow Cooker Shredded Taco Beef also tastes amazing on potato rolls, toast, or just by itself!
Ingredients• 2 tablespoons chili powder • 1 tablespoon cumin • 1 teaspoon oregano • 1/4 teaspoon crushed red pepper • 1/2 teaspoon salt • 3 pounds beef shoulder roast, boneless • 4-5 cloves garlic, peeled and minced • taco toppings, optional, of your choice
Combine the chili powder, cumin, oregano, red pepper flakes, and salt in a small bowl.
Cut the beef roast into large chunks, about 2-3 inches square.
In a gallon-sized zip-top bag, place the beef and spice mix. Shake to coat the meat in spices. You can refrigerate the bag of seasoned meat until you’re ready to cook for up to one day if you desire.
Place the seasoned meat in the bottom of the slow cooker in a single layer.
Add enough water to come up to the top of the meat, about 2 cups.
Secure the lid, turn the heat on to low, and cook for 8 hours.
Remove the lid of the slow cooker after 8 hours of cooking, and use two forks to shred the meat – the beef should be tender enough to simply pull apart.
Taste the mixture for seasoning.
Remove the meat from the liquid with tongs.
Serve immediately with your favorite taco toppings.