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Shredded Beef Tacos {Crock Pot, Gluten Free}

shredded beef tacos

My mom gave me this recipe when my husband and I got married over 10 years ago! She made massive quantities of this and served this at our wedding shower. I have no idea why it’s taken me so long to post because it’s one of the best recipes I’ve ever come into contact with. It’s right up there with her chimichanga recipe 🙂

This dish is super easy, you can throw all the ingredients in a crock pot that morning and have dinner ready when you get home. PLUS, it’s a crowd pleaser and everyone will fall in love with it. I don’t know about you but I’ve never met anyone who didn’t like a good Mexican dish 🙂



You’ll start by placing a chuck roast and a chopped onion in the crock pot. Then you stir in homemade taco seasoning with water. Let it cook 5 hours on high. Then shred the beef with 2 forks and stir in some taco sauce and green chilis. That’s it!!! Serve it up with all the fixin’s and listen to the oohhhhsss and ahhhhsss 🙂

I like to serve this with THIS dairy free sour cream recipe and The Pioneer Woman’s Guacamole – both recipes are A-MAZING!!!!

*For Paleo, use my grain free tortilla recipe. Also, you can use THIS taco sauce recipe instead of store bought if you want complete control over the ingredients.

*For Whole30, omit the sugar or honey and use homemade taco sauce.

4.0 from 2 reviews
Shredded Beef Tacos {Crock Pot}
  • 1½ Lbs Beef Chuck Roast
  • 1 Medium Onion, Chopped
  • 1 Cup Water
  • ½ Tsp. Onion Powder
  • ¼ Tsp. Garlic Powder
  • ¾ Tsp. Sea Salt
  • 1 Tsp. Cumin
  • 1 Tsp. Paprika
  • ½ Tsp. Oregano
  • ¼ Tsp. Sugar, Honey, or Preferred Sweetener
  • 1 Tbsp. Chili Powder
  • 8 - 10 Oz. Taco Sauce (see link above for a homemade taco sauce recipe)
  • 1 4-Oz Can of Diced Green Chilis
Serve With:
  • Beans
  • Lettuce
  • Tomatoes
  • Hot Sauce
  • Dairy Free Sour Cream (*See Above)
  • Grain Free Flour Tortillas (*See Above) or Corn Tortillas
  1. Line or spray crock pot with cooking oil.
  2. Place beef and onion in crock pot.
  3. Combine water with all of the spices.... the onion powder, garlic powder, salt, cummin, paprika, oregano, sugar, and chili powder, then pour over beef.
  4. Cook on high for 5 hours or until very tender.
  5. Remove meat and shred with 2 forks in a large bowl (or shred in crock pot, either way)
  6. Stir in taco sauce and chilis.
To heat corn tortillas:
  1. Heat 2 Tbsp. of olive oil or oil of choice of oil in a skillet over medium heat. Add a corn tortilla and heat just until soft, less than a minute, then turn over for 15 - 30 more seconds. Do not over heat them or they will be hard. Repeat with remaining tortillas.

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  1. I was enchanted by this dish at Gluten Free Fridays. I might use a different sauce but everything else sounds fantastic and your pictures are great! Thanks for sharing.

  2. Yummy! Just bookmarked! Please feel free to share with our G+ Community, The Crock Pot Crowd. We welcome posts and recipes from bloggers! 🙂


  3. I love the crockpot!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Can’t wait to see what you are bringing to the party this week! We have another GREAT giveaway!

    Cindy from vegetarianmamma.com

  4. These look great. I’ll have to add them to next week’s menu.

  5. How many servings does this make? Looks great!!

    • Cassidy says:

      Hi Dee!

      I’m not sure, but I’d guess six to eight people. We are a family of 4 and we usually can eat on it 2 nights. Hopes this helps and that you like it 🙂



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