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Slow Cooker Shredded Beef Street Tacos

  • Author: Karen Petersen
  • Prep Time: 15 minutes
  • Cook Time: 8 hours on low
  • Total Time: 20 minute
  • Yield: 4-6 servings 1x


Small tortillas are piled with tender shredded seasoned beef, sour cream, tomatoes, cotija cheese and a squeeze of lime. The beef is cooked low and slow and becomes super tender in a over many hours. 


  • 1 1/2 tsp dried oregano
  • 1 tsp cumin
  • 1 1/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 Tbsp olive oil
  • 23 pounds beef chuck roast, trimmed of excess fat and cut into 4 equal pieces
  • 1/2 cup freshly squeezed orange juice (I used 2 oranges)
  • 1 yellow onion, quartered
  • 4 garlic cloves, minced
  • Desired taco ingredients: small flour or corn tortillas (I used uncooked tortillas and cooked them in a skillet), tomatoes, cotija cheese, lime, diced tomatoes, lettuce, etc.


  1. In a small bowl stir together the oregano, cumin, salt, pepper and olive oil. Rub this mixture equally over each of the 4 pieces of beef.
  2. Add orange juice, onion and garlic into the slow cooker. Nestle the beef into the crock.
  3. Cover slow cooker and cook on low for 8 hours.
  4. Remove the lid and use tongs to place meat on a cutting board. Shred the meat. Salt and pepper the meat to taste.
  5. Serve the meat in tortillas with desired toppings.


Plan about 1/2 pound of beef per person. The roast shrinks down a lot.

I used my 6 quart oval Kitchenaid slow cooker.*

  • Category: Beef
  • Method: Slow Cooker
  • Cuisine: Mexican


  • Serving Size: 1/4 of the recipe (using 2 pounds of meat)
  • Calories: 649
  • Sugar: 1 g
  • Sodium: 829 mg
  • Fat: 41 g
  • Carbohydrates: 2 g
  • Protein: 66 g

Keywords: beef, tacos