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Tomatillo Beef Tacos

Ensure the best taco night yet with this creative slow cooker recipe for Tomatillo Beef Tacos. This slow cooker Mexican shredded beef recipe will produce the tender and tasty beef for your tacos. The beef cooks all day, so you can prep it in the morning, and it will be ready just in time for dinner!

Tomatillo Beef Tacos

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By: 365 Days of Crockpot
Cook Time
10 Hours


  • 2 lbs Beef Chuck Roast
  • 1 tsp Black Pepper
  • 1 tsp Sea Salt
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Paprika
  • 1 Onion
  • 14 oz Beef Broth
  • 6 Tomatillos
  • 1/2 Cup CIlantro
  • 1 Garlic Clove
  • 1/2 tsp Sea Salt
  • Tortillas
  • Shredded cheese, sour cream, lime, cilantro, tomato, lettuce



  1. Season the roast on all sides with the teaspoon of pepper, kosher salt, onion powder, garlic powder and paprika. Rub seasonings into the meat.

  2. Pour can of broth into bottom of a slow cooker. Top with the onion slices. Place roast on top of onions.

  3. Cover and cook on LOW for about 8-10 hours, or until roast is fork tender. Remove roast and shred. Discard the juices and onion and place roast back into the slow cooker. Turn to WARM setting.

  4. Combine tomatillos, cilantro, garlic clove and 1/2 teaspoon kosher salt into a blender or food processor. Pulse a few times and then blend until desired consistency. Pour over the top of the shredded beef. Stir a little. Season with salt and pepper, if needed. Serve beef wrapped in tortillas with desired toppings.

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