Three soft tacos filled with Crockpot Shredded Beef, avocado slices, diced tomatoes, onions, and colorful bell peppers are served on a white plate, with a half avocado and a white napkin beside them.

These crockpot shredded beef tacos are one of the easiest dinners you can make. Toss a beef roast in the slow cooker with some spices, let it cook all day, then shred it up and pile it into warm corn tortillas. The meat is tender, flavorful, and perfect for taco night.

This recipe makes a big batch, so it’s great for feeding a crowd or meal prepping for the week. Use the shredded beef for tacos one night, then turn the leftovers into burrito bowls, nachos, or breakfast tacos.

This recipe is naturally gluten-free, no special ingredients needed so if you have celiac disease like me that’s a huge win. Just check your broth and tortilla labels.

Searching for more gluten-free slow cooker recipes? Slow Cooker Corned Beef / Slow Cooker Turkey Chili / Gluten-Free Beef Stew

Ingredient Notes

Beef : I use a boneless bottom round roast, but chuck roast works too. Chuck has more fat, so it’ll be a bit richer. Either way, you want a 3-4 pound roast.
Beef broth: Check the label if you’re gluten-free. Some brands contain wheat.
Tomato paste: Adds depth and a little richness to the cooking liquid. Don’t skip it. I usually freeze extra tomato paste in 1 tablespoon increments so I always have some on hand since I never use the whole can of it at a time.
Spices: Cumin, chili powder, and cayenne give the beef its flavor. Adjust the cayenne if you want it milder or spicier.
Corn tortillas: Make sure they’re labeled gluten-free if you need them to be. You can use yellow corn or white corn soft tortillas.

Don’t Skip This Step

Warm your corn tortillas before serving. You can pop them in a 350°F oven for 2-3 minutes, or char them directly over a gas burner for a few seconds per side. The stovetop method gives you extra flavor from the charred bits, just watch them closely so they don’t burn. Either way, warmed tortillas are more pliable and won’t crack when you load them up.

A white bowl filled with Crockpot Shredded Beef sits in the foreground, with soft tacos filled with beef, avocado, and vegetables in the background. A halved avocado rests beside the bowl on a wooden surface.

Recipe FAQs

Can I use a different cut of beef?

Yes. Chuck roast, brisket, or rump roast all work well. You want something that gets tender after hours of slow cooking.

Can I make this in an Instant Pot?

Yes. Cook on high pressure for 60-75 minutes with a natural release, similar to how I make my Instant Pot BBQ Pulled Pork recipe. The texture will be slightly different but still delicious.

How do I keep the tortillas warm while serving?

Wrap them in a clean kitchen towel or keep them in a tortilla warmer. You can also leave them in the oven on the lowest setting.

What else can I do with the leftover beef?

Burrito bowls, quesadillas, nachos, enchiladas, breakfast tacos, or toss it on a salad. It would be great on my gluten-free taco salad instead of ground beef.

Storage Instructions

The shredded beef keeps in the fridge for 4-5 days or in the freezer for up to 3 months. Store it in an airtight container with some of the cooking liquid so it stays moist. Reheat on the stove or in the microwave.

Three soft tortillas filled with Crockpot Shredded Beef Tacos, diced avocado, chopped onions, red and yellow bell peppers, and kiwi pieces, garnished with herbs and served on a white plate.

Serving suggestions

Top your tacos with sliced avocado, sautéed peppers and onions, fresh cilantro, and a squeeze of lime. For salsa, my mango salsa or black bean corn salsa are both great options. You can also keep it simple with 4-ingredient guacamole and some chips on the side.

For a bigger spread, serve these alongside southwest quinoa salad or cilantro lime rice. If you’re feeding a crowd, set out a build-your-own taco bar with all the toppings and let everyone customize their own.