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+ servings

Shredded Beef Tacos with Pineapple-Pepper Salsa

Prep Time10 minutes
Cook Time8 hours
Servings - 4 persons


  • 1+ pound beef roast, chuck roast or sirloin roast (whatever is on sale!)
  • 1 lime, squeezed or 1 Tbsp lime juice
  • 1 tsp ground cumin
  • 1 tsp salt and pepper, each
  • 1/2 cup water
  • 1 15 oz. can pineapple in 100% juice
  • 2 small green bell peppers, seeded and diced
  • 1 lime, squeezed or 1 Tbsp lime juice
  • Small bunch of cilantro, chopped
  • Salt and pepper to taste
  • Tortillas - flour or corn (if GF)
  • Side dish ideas ~ corn on the cob, tex-mex style rice, refried beans


  • Place the beef roast in theslow cooker. Squeeze the lime juice over the top, then sprinkle with cumin,salt and pepperon top as well. Carefully pour the water around the beef roast. (I like to add water so that the environment inside theslow cookerstays nice and moistI think it makes for more tender beef!) Set on low and cook for 8 hours. Once cooked, shred it with 2 forks.
  • Before dinner, mix up thepineapple pieces, chopped peppers,lime juice, cilantro andsalt and peppertogether in a bowl.
  • Addthe slow cooked beef into the tortillas and top with the pineapple-peppersalsa.
  • Prepare side dishes.
  • Serve Shredded Beef Tacos with Pineapple-PepperSalsa & preferred side dishes.