Slow Cooker Shredded Beef for Tacos (So Easy!)

With just 3 ingredients (chuck or round roast, chipotle peppers in adobo sauce and Coca Cola) and minutes to throw together, this slow cooker shredded beef for tacos recipe will knock your socks off!  So simple to make, so darn good – perfect for tacos, burritos and bowls. 

I discovered this fantastic recipe on Tablespoon.com a while back and decided to finally give it a try – so glad I did…you need to try it too. I promise, you will not be disappointed.

 

WHAT YOU NEED TO MAKE SLOW COOKER SHREDDED SHREDDED BEEF

To make, all you need is a 3 pound lean bottom round roast (rump or chuck roast can be used too). The secret to the goodness for these shredded beef tacos is 10 to 12 ounces of Coca-Cola Classic, which helps to make the beef incredibly tender, and two to three diced Chipotle Peppers in Adobo Sauce, along with a little adobo sauce from the can.

The recipe only calls for 2 to 3 Chipotles Peppers (finely minced), so you only need to buy a small can. I purchased a 7 ounce can, used three peppers and had some leftover. You will also need 1 to 2 teaspoons of the adobo sauce from the can. The number of peppers and sauce you use will depend on how spicy you like your food. I used the maximum amount, 3 peppers and 2 teaspoons of the adobo sauce.

 

HOW TO MAKE SLOW COOKER SHREDDED BEEF FOR TACOS

To make, lightly spray your slow cooker with non-stick cooking spray. Place your roast in the cooker. Next, finely mince your peppers. In a medium size bowl, pour in your Coke, add the diced peppers along with 1 or 2 teaspoons of the adobo sauce. Mix well and pour over roast. Cook on high for 4 to 5 hours or on low for 7 to 8 hours.

UPDATE (October 17, 2016):  Since making this the first time, I have made it too many times to count. I now use the whole can of peppers. I chop a couple of peppers and add the rest including all of the sauce…I love the extra heat and flavor. If you do not like hot, be sure to use less. 

When the beef is ready, remove it from the cooker, leaving the sauce/liquid behind. Using two forks, shred the beef, discarding any fat or unwanted pieces. Last, place the shredded beef back in the cooker with the liquid and stir, allowing the beef to absorb the sauce. That’s it! Serve beef with hard or soft taco shells, topping with your favorite toppings. Enjoy!

PLEASE NOTE:  When I share a tried and true recipe, I always credit the source and often will send you to the site for the directions. All you need to do is click on “Print Recipe” below and it will take you to the full recipe. One extra step for an awesome recipe, that’s it! It’s important to me to share the love and send you to the original source.