Shredded Slow Cooker Taco Beef – Spicy, Juicy, And GOOD!

This is the perfect recipe to be left simmering away while you are at work. Then upon your return, you will find a house that smells delicious and beef that is just as tasty as it smells. Plus, the entire thing is cooked in your slow cooker and you know what that means…an easy dinner dish! I just turn the slow cooker down to warm when the meat is done and let it simmer until dinnertime. My whole family LOVES this meal. You can even make this beef overnight!

This is what I am talking about! An overnight recipe, or one that you can leave cooking away while you are out on a long day and you’ll have something delicious to come home to!



4 lb. beef chuck roast

cooking oil

1 cup diced white onion

½ tsp. salt

¼ tsp. pepper

⅛ tsp. cumin

1 (15-oz.) can stewed tomatoes

¼ tsp. chopped cilantro

1-2 jalapenos, sliced (2 for extra spicy)

1 cup beer


In a large skillet set over medium-high heat on the stove top, add the cooking oil. When the cooking oil is hot, brown the chuck roast on all sides.

Add the chuck roast to the slow cooker.

Add a little more oil to the pan and saute the onions until they are slightly brown, add them on top of the meat in the slow cooker.

Add remaining ingredients to the slow cooker.

Cover and cook on low for 9-10 hours.

When the cooking time is done, remove the meat on to a plate and shred. Discard any fat.

Remove the fat from the slow cooker, but leave about a cup of juices, add the meat in back into the slow cooker in the reserved juice.

Serve and enjoy!





Quick Tip: Water or beef broth will do instead of beer if you prefer.

Thank you Budget Bytes for this great photo.