Slow Cooker Spicy Shredded Beef

LeGourmetTV's picture

Mar. 24, 2017

With a few ingredients this slow cooker beef has great flavour! It can be made ahead and enjoyed in tacos or sandwiches.


Boneless sirloin tip roast 1 Kilogram
Cajun spice mix 2 Tablespoon
Canola oil 2 Tablespoon
Tomato basil pasta sauce 700 Milligram
Salt To Taste
Pepper To Taste
For serving:
Flour tortillas 2 Packet (hard or small)
Chopped tomatoes 1 Cup (16 tbs)
Chopped avocado 1 Cup (16 tbs)
Sour cream 1 Cup (16 tbs)



1. In a small bowl, combine oil with spice mixture and rub half all over roast.


2. Heat a large nonstick skillet and brown roast on all sides.

3. Place in slow cooker. Add pasta sauce and any remaining spice mixture to skillet and bring to the boil, scraping up brown bits. Pour into slow cooker.

4. Cover and cook on Low for 6 to 8 hours and on High for 3 to 4 hours or until meat is very tender.

(If possible, turn meat 2 or 3 times to be submerged in the liquid so exposed side will not dry out.)

5. Remove roast from juice and let stand for 10 minutes. Using two forks, pull roast apart and return to slow cooker and stir into sauce to combine.

6. Season with salt and pepper to taste.


7. Fill taco shells with about 1/3 cup of the meat mixture and top with sour cream.

Recipe Summary

Difficulty Level: Easy
Servings: 5

Nutrition Facts

Serving size

Calories 466Calories from Fat 232

 % Daily Value*

Total Fat 26 g40%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 924 mg38.5%

Total Carbohydrates 8 g2.7%

Dietary Fiber 3 g12%

Sugars 1 g

Protein 48 g96%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet