Sunday, June 14, 2015

Awesome 3-Ingredient Crock Pot Shredded Beef Tacos

I have just one word to describe today's tried and true recipe, 3-Ingredient Crock Pot Shredded Beef Tacos - awesome! 

This recipe is so simple to make, so darn good. The beef is perfect for tacos, burritos and bowls. Why oh why didn't I try this recipe sooner?! I discovered this recipe on a while ago and decided to finally give it a try. So glad I need to try it too. I promise, you will not be disappointed, you will thank me. 

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.  

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.   

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!

If you are looking for a 6 quart slow cooker, I love Hamilton Beach - they are inexpensive and work wonderful. The one in the photos above is no longer in stock (Hamilton Beach 6-Quart Oval Stay Or Go Slow Cooker, Stainless Steel Model 33162R) - I purchased it back in February of 2011 and have used it more times than I count. Here is another 6 quart slow cooker by Hamilton Beach that has great reviews and a great price!  

Hamilton Beach 33461 Stay or Go 6-Quart Portable Slow Cooker (This is an Amazon Affiliate link, please see my disclosure below)

NOTE: When I share a tried & 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 click for an awesome recipe, that's it! It's important to me to share the love and send you to the original source.

3-Ingredient Crock Pot Shredded Beef Tacos

Recipe from

  • 3 pound lean bottom round roast (or you can use chuck or rump)
  • 10 to 12 ounces Coca-Cola Classic
  • *7 oz can Chipotles Peppers in Adobo Sauce (you will need 2 to 3 pepper finely minced and 1 to 2 teaspoons of the sauce)
To print the recipe and for the full instructions and more tips, please head to Be sure to check out the site, they have tons of wonderful recipes. 

*You should be able to find Chipotle Peppers in Adobo Sauce in the Mexican section at your local large chain grocery store. The cans are small and easy to miss - ask a clerk. If you do not have the peppers in your store, you can make your own. Head here:  Make Your Own Chipotle Peppers in Adobo Sauce

Thanks so much for stopping by!


MICHELE said...

Mary - this recipes sounds amazing! I am constantly looking for recipes like this, especially now while we are remodeling and my kitchen is on two tables in the living room!

Faith said...

Oops, Mary. I think you meant cook on high 4-5 hrs and low 7-8 hrs. Can't wait to try. Thanks!

Mary N said...

Faith, yes....good catch - thank you!

Mary N said...

Micehlle, you will love this recipe! Perfect timing for renovation. Please stop by and let me know what you think, if you try the recipe!

Anonymous said...

What can be used if I can not find the peppers here in Ontario, Canada?

jeannette faucher said...

My question exactly

Mary N said...

Hi Anonymous and Jeannette, You should be able to find the Chipotle Peppers in Adobo Sauce in your local large grocery store in the Mexican section - look near the refried beans and enchilada sauce, or just ask. The cans are small and easy to miss.

Here is a recipe I found to make your own Chipotle Peppers in Adobo Sauce:

Jerri said...

my family doesn't like spicy stuff (I LOVE it!) and I'm sure you need the hot peppers in order to tenderize the meat. Anyone have any suggestions for an alternative that isn't so spicy? Thanks!!! or maybe I'll just make for me.... LOL!

Stephanie DuPlessis said...

which meat is best to use? I love a chuck roast

Stephanie DuPlessis said...

Which cut of meat do you prefer?

Mary N said...

I used a chuck roast the last time I made this, Stephanie, it was great! I have used lean bottom round roast and chuck.