Slow Cooker Shredded Beef Tacos

Jennifer and all of her recipes at

I love creating fresh recipes that are quick and simple to make so that I can help you get dinner on the table without the fuss!

Cook Time: 8 Hours

Prep Time: 10 Min


Shredded Beef: – 2 pounds beef chuck roast (or other preferred beef roast) – 14.5 ounces fire-roasted diced tomatoes – 8 ounces tomato sauce (roasted garlic flavor preferred) – 1 tablespoon homemade taco seasoning – 1 tablespoon chili powder Avocado Corn Salsa: – 1 cup frozen sweet corn kernels thawed – 1/2 cup diced grape or cherry tomatoes – 1/2 medium avocado pitted and diced – 2 tablespoons cilantro chopped – 1 tablespoon red onion diced – 1 clove garlic minced – 1/2 tablespoon olive oil – 1/2 tablespoon lime juice – salt and pepper to taste


Place roast in slow cooker. Add tomatoes and tomato sauce.


Sprinkle with seasoning. Cover and cook on low for 7-9 hours.


Remove beef from slow cooker and shred with forks. Add juice from crock to beef as desired (I added about 2 ladles). Discard remaining juice


Gently toss together salsa ingredients in small bowl.


Serve beef on corn or flour shells topped with salsa and sour cream or as desired