Crock-Pot Shredded Beef Recipe

We really love my Crock-Pot Shredded Pork for Tacos recipe. I wanted to make a beef version of this and asked my butcher what cut of beef to use for it. He said to use "chuck" for Crock-Pot shredded beef. Luckily, this cut of beef is really reasonably priced. So I gave it a try using my pork recipe, minus the oregano, and it turned out fantastic! This beef goes great served with rice or potatoes, for shredded beef tacos, for beef pot pies, or for french dip sandwiches. The broth makes a wonderful gravy, or you can use it for soup. This recipe is super easy to make and it just keeps on giving.

Crock-Pot Shredded Beef Recipe

2-3/4 to 3 lb beef chuck pot roast (with a good amount of marbeling)
1 tsp salt
1 tsp pepper
1 tsp sugar
2 cups water
2 bay leaves

Spray your Crock-Pot with non-stick cooking spray. Mix the salt, pepper, and sugar together in a small bowl. Set the chuck roast in the Crock-Pot and use a teaspoon to sprinkle the spice mixture evenly over the roast. Pour the water around the roast, not over the top, leaving the spices in place. Add the bay leaves to the water. Cover the Crock-Pot and turn the heat to Low. Let it cook for 9-10 hours on Low heat. When the time is up, remove the chuck roast from the Crock-Pot to a cutting board and use a fork to shred the beef. Discard the fatty pieces and return the shredded beef back to the broth. This shredded beef is great for tacos, served with rice or potatoes, or on a hot sandwich. Serves 4 as a main course.

Taco Seasoning Recipe

I've been wanting to make my own taco seasoning for a very long time. I've recently gained confidence mixing spices, and decided to tackle taco seasoning once and for all. The blend I've come up with is amazing. It's not spicy, just a great blend of Mexican flavors, and is perfect for ground beef. Use the seasoned ground beef for tacos, quesadilas, taquitos, burritos, and more. Your family will love it!

Taco Seasoning Recipe

2 tsp chili powder
1/2 tsp paprika
1/2 tsp sugar
1/4 tsp salt
1/8 tsp pepper

1 lb extra lean ground beef
2 tbsp water

Mix the spices together in a small bowl until well combined. Heat a skillet sprayed with non-stick cooking spray to High heat and add your ground beef. When the ground beef is browned, drain off any fat, then sprinkle the entire bowl of seasoning evenly over the beef, add the water, and mix together. Enjoy!

Originally posted: 10/28/2011 11:11 AM. Reverted to draft 8/25/2013 9:47 PM PST.

Crock-Pot Shredded Pork for Tacos Recipe

We love the shredded pork tacos at our favorite Mexican restaurant, so I wanted to come up with my own version. The oregano really makes this recipe. Also, the pork is moist and the broth is fantastic! Serve this shredded pork with warmed corn tortillas, black beans, avocado, tomato, cilantro, and your favorite hot sauce, and you have a wonderful, complete meal.

Crock-Pot Shredded Pork for Tacos Recipe

2-3/4 to 3 lb pork shoulder blade roast (with a good amount of marbeling)
1 tsp salt
1 tsp pepper
1 tsp sugar
1 tsp oregano
2 cups water
2 bay leaves

Spray your Crock-Pot with non-stick cooking spray. Mix the salt, pepper, sugar, and oregano together in a small bowl. Set the pork roast in the Crock-Pot and use a teaspoon to sprinkle the spice mixture evenly over the roast. Pour the water around the roast, not over the top, leaving the spices in place. Add the bay leaves to the water. Cover the Crock-Pot and turn the heat to Low. Let it cook for 9-10 hours on Low heat. When the time is up, remove the pork from the Crock-Pot to a cutting board and use a fork to shred it. Discard the fatty pieces and return the shredded pork back to the broth. Leave it in the broth when you serve it for tacos. Serves 4 as a main course.

Richard's Tacos Recipe

My husband has been making these tacos longer than I've known him. They are a crowd pleaser - everyone we've made these for loves them. Over the years, they have affectionately become known as "Richard's Tacos." His recipe is based on his Mom's simple American cheese and corn tortillas recipe that he grew up eating as a quick snack. He added the ground beef to make it more like an entree. They are simple beef tacos that once dressed with cilantro, tomato, avocado, salsa, and hot sauce, are so tasty, it's impossible to eat just one.

Richard's Tacos Recipe

3/4 lb extra lean ground beef
1 tsp garlic powder (optional)
Salt and pepper
10 corn tortillas
Shredded cheese (optional)

1/3 cup chopped cilantro leaves
1 medium tomato
1 avocado
Salsa
Hot sauce like Tapatio or Tamazula Mexican Hot Sauce
1 can of black beans

Brown the ground beef over High heat. Season with garlic powder (optional) and then salt and pepper to taste. Drain off any fat.

To prepare the garnishes, chop a small bunch of cilantro leaves, then slice a tomato and slice the tomato slices in half. Hold off on slicing the avocado until just before serving the tacos.

Heat the black beans in a small pot over Med. Low heat.

Heat a large skillet or the griddle (smooth) side of a Nathan's Reversible Stovetop Grill and Griddle, sprayed with non-stick cooking spray, to Medium heat and put 3 or 4 tortillas on it to warm up so they can be folded in half without breaking apart. Check them every minute or so and turn them over when they start to get soft. When soft, put 2 tbsp of beef filling onto half of a tortilla, along with a small handful of shredded cheese if you want, and fold the other half of the tortilla over it to make the taco. Press the taco with a spatula to secure the fold.

Once all of the tacos are folded, let them sit for 3-5 minutes to let the tacos brown. When they start to brown, flip them over and cook the other side for 3-5 minutes until it is browned. When done, take the tacos off of the skillet or griddle and put them in a covered dish to keep warm while you make the other tacos.

When the last batch of tacos is on the skillet or griddle, prepare the sliced avocado. Cut the avocado in half along the pit, open and remove the pit. Use a knife to make slices in the avocado half. Use a spoon to scoop out the slices. Put them on a plate and sprinkle a little salt on them.

Serve the tacos with cilantro, sliced tomato, sliced avocado, salsa, and hot sauce (Richard's choice is Tapatio), along with black beans on the side. Makes 10 tacos.