Crock Pot Shredded Beef

Posted on 08 February 2012 by noelskitchen

I love my crock pot! One of the best investments a busy mom could have on weeknights. A favorite beef filling of ours for burritos, tacos, chimichangas or sandwiches is this beef recipe I make in the crock pot. Sometimes I even have enough leftovers to freeze for another meal, make extra burritos or save for a taco salad for lunch. It’s easy because the crock pot does most of the work and it doesn’t require a whole lot of prep time.

Crock Pot Shredded Beef

Serves: 6

Prep Time: 10 minutes

Cooking Time: 8-10 hours

Total Time: 8-10 hours, 10 mins


  • 1 Tablespoon olive oil
  • 3 to 4 pounds Beef Chuck Roast, boneless
  • 1 medium onion, chopped
  • 1 Tablespoon Taco seasoning
  • 1 teaspoon oregano
  • 3 Tablespoons water


  1. In large skillet heat olive oil until shimmering. Generously salt and pepper the chuck roast.
  2. Add meat to pan and brown well on each side. Remove to the crockpot.
  3. Add chopped onion to skillet and saute, scraping up bits, until onion is translucent in color. Stir in taco seasoning and oregano. Stirring until well combined. Add water to make a paste. (You can use a little extra water if the mixture is dry). Scrape onion mixture into crockpot.
  4. Set to low and cook all day, about 6-10 hours.

Meat will be extremely tender and easily fall apart. Shred by pulling meat apart with two forks. Recipe Tip: Save drippings for another use, like adding to soup or making gravy.

Use the shredded beef as a filling for tacos, burrito bowls, burritos, enchiladas, BBQ sandwiches or add to a salad.

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