Crockpot Shredded Beef For Tacos (Gluten Free)
Great for tacos, burritos and rice bowls, this easy crockpot shredded beef is tender, juicy, and full of bold Tex-Mex flavor. It's perfect for taco night or a build-your-own taco bar. Made with short ribs (or beef chuck), chipotle peppers and salsa it is a versatile, freezer-friendly recipe you’ll turn all the time.
Ingredients
- 3 pounds short ribs
- 1 onion
- 6 cloves garlic minced
- 2 cups beef bone broth
- 1/4 cup red wine vinegar
- 1/4 cup maple syrup
- 2 bay leaf
- 2 chipotle peppers + 2 tbsp sauce
Instructions
- Heat a tablespoon of cooking oil (like vegetable or canola) in a large pot or Dutch oven over high heat. Add the short ribs and brown them on all sides for 5-7 minutes until deeply colored. This adds a lot of flavor.
- Remove the browned short ribs from the pot and place them in a 6-quart (or larger) slow cooker.
- Add the chopped onion, minced garlic, beef bone broth, red wine vinegar, maple syrup, bay leaves, chipotle peppers, and adobo sauce to the slow cooker with the short ribs.
- Cover the slow cooker and cook on high for 4-6 hours, or until the short ribs are fall-apart tender. The meat should easily shred with a fork.