Slow-Cooker Shredded Beef Lettuce Wraps

Just because it’s summer doesn’t mean you want to put the slow-cooker away. These super easy and delicious Slow-Cooker Shredded Beef Lettuce Wraps are a must-try! With less than 20 minutes of prep work, you can get the slow cooker going at the start of the day to have these beef tacos ready for you at the end of the day. Featured in the 2026 June Meal Prep Plan, just in time for summer nights, eating dinner outside.

Slow-Cooker Shredded Beef Lettuce Wraps Ingredient Notes:

Chuck roast: A chuck roast works best for slow-cooker meals because its toughness breaks down over time, leaving you with juicy, tender, shreddable meat. If you’re unable to find chuck roast at your grocery store, you can also use beef short ribs, brisket, or beef shank.

Spice mixture: The key to flavorful slow-cooker beef lies in the spice mixture, so we are using a combination of cumin, garlic powder, smoked paprika, coriander, salt, cayenne pepper, and chili powder. If you prefer, you can also use a pre-made spice mixture.

Radishes: Every good taco or wrap needs a bit of crunch for the topping and radishes add the perfect level of spicy bite. They’re zesty, yet earthy, and are best served thinly sliced over top of the shredded beef mixture. If you’re not a fan of radishes, you could also opt for red onion or thinly slides carrots or cucumber.

Butter lettuce: I prefer the soft, buttery texture of a butter lettuce for these wraps because they’re easily malleable, yet hold a hefty amount of our shredded beef! You can also use romaine lettuce cups or tortillas instead.

Slow-Cooker Shredded Beef Lettuce Wraps

Recipe by Jenn Lueke

4.3 from 34 votes

Servings

Adjust servings

+

–

6

servings

Prep time

15

minutes

Cooking time

4+

hours

Just because it’s summer doesn’t mean you want to put the slow-cooker away. These super easy and delicious Slow-Cooker Shredded Beef Lettuce Wraps are a must-try! With less than 20 minutes of prep work, you can get the slow cooker going at the start of the day to have these beef tacos ready for you at the end of the day. Featured in the 2026 June Meal Prep Plan, just in time for summer nights, eating dinner outside.

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Ingredients

• Spice Mix

• 1 teaspoon ground cumin

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1 teaspoon ground coriander

• 1 teaspoon kosher salt, additional to taste

• 1/2 teaspoon cayenne pepper

• 1/2 teaspoon chili powder

• Chuck Roast

• 1 tablespoon olive oil

• 2 pounds chuck roast (for optimal cooking, rest at room temperature 30 minutes prior to cooking)

• kosher salt

• ground black pepper

• Remaining Slow Cooker Ingredients

• 1 large yellow onion, diced (about 1 1/2 cups)

• 1 cup low-sodium beef broth

• 2 tablespoons tomato paste

• Juice of 2 limes

• For Serving

• 5 ounces butter lettuce leaves (or tortillas)

• 1 cup thinly sliced radishes

• roughly chopped cilantro leaves

Directions

• Prepare a 6-quart slow cooker.
• Make the spice mix: In a small bowl, combine the ground cumin, garlic powder, paprika, ground coriander, salt, cayenne pepper, and chili powder. Set aside. 
• Pat the chuck roast dry with a paper towel and season all over with salt and black pepper. Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering. Add the roast and sear each side until browned and crisp, about 3 minutes per side. Remove and place in the slow cooker bowl.
• Add the onion, beef broth, and tomato paste to the slow cooker, filling in the sides around the roast. Sprinkle the spice mix on top to cover it.
• Cover and cook until the beef easily shreds with a fork, on high for about 4 hours or low for about 8 hours. (Note: if it is not easily shredding, it isn’t done cooking!). Shred all of the beef with two forks, squeeze in the lime juice, and stir to combine. Taste and add salt if desired.
• To serve, divide the beef evenly among lettuce leaves (I recommend doubling up to prevent breakage). Top each with thinly sliced radish and garnish with cilantro, plus any other desired toppings like avocado or hot sauce.

Notes

• Store it: Store shredded beef in a sealed container for up to 4 days and assemble wraps when ready to serve. Freeze for up to 3 months.
• Reheat it: From the refrigerator, microwave until warm, 1 to 2 minutes, and assemble wraps. From the freezer, thaw in the refrigerator overnight, or at least 8 hours, and then microwave in 30-second increments until warm, and assemble.
• Make it extra flavorful: Instead of adding the yellow onion and tomato paste uncooked to the slow cooker, sear them in the cast-iron! Once you remove the chuck roast from the pan, add the onion and cook, stirring often, until translucent and lightly browned, about 5 minutes. Mix in the tomato paste and continue cooking until deep red and aromatic, about 2 minutes. Remove and transfer to the slow cooker bowl.

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