I have waited long enough! I am finally bringing out the slow cooker for the season!! And you’re going to want to as well so you can make these super easy and delicious shredded beef tacos. 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.

Slow Cooker Shredded Beef Lettuce Wraps

Recipe by Jenn Lueke

4.3 from 32 votes

Servings

–

servings

Prep time

minutes

Cooking time

hours

These easy to make slow cooker beef lettuce wrap tacos are the perfect excuse to break out the slow cooker before temperatures drop below freezing!

Cook Mode

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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 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, 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. Shred all of the beef with two forks, squeeze in the lime juice, and stir to combine.
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

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.