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Crazy Delicious Low Carb Crockpot Roast Tacos

These crockpot tacos aren’t only crazy delicious and easy, they are low carb, trim healthy mama s as well.

You know I am all about food that is easy to make, tastes great, and is a hit with the family! These tacos fit all of that, and more. Sadly, I didn’t get any pictures of the final plates because I was too busy making live videos all day (I will share them below). This is what I had the next day for dinner, nachos with what little there was leftover. And they were so good!!

I am not going to sell you the pictures this time, but trust me, make them!

Meat is expensive right now. The roast I used I bought during a buy one get one free sale. If you don’t have any deals on beef roasts, use boneless pork roast, boneless chicken, or even ground beef!! The sauce tastes great and will be amazing with whatever meat you have. You could even make these into enchiladas if you want and spoon the sauce oveer the top!

My suggestion for the sauce, blend it up.

I took my roast out and let it cool some while I blended up the sauce. I have a stick blender and that is what I used. You can use whatever you have, just be careful since the sauce is really hot. You obviously don’t have to blend it up, but I wanted to blend up the onions and the peppers. If you did want to make this into enchiladas, I would simmer the sauce until it is a bit thicker. One final tip, add the sauce to your shredded meat, not the meat to the sauce. If you want to make sure your meat isn’t dripping, add just enough (ps, I did the opposite).

Here’s the final meal with everything ready to be eaten!

Crockpot Roast Tacos


  • Slow Cooker


  • 2 Lb Beef Roast
  • 2-4 Adobe Peppers
  • 1-2 T Sauce from the can of peppers
  • 1 T Cumin
  • 1/2 T Chili Powder
  • 2 T Minced Garlic
  • 2 t Dried Oregano
  • 1 C Beef Broth
  • 1 1/2 t Salt
  • 1 t Black Pepper
  • 4 Dried Bay Leaves, optional
  • 1 M-L Onion, chopped


  • Place roast in crockpot. In a measuring cup pour the broth and everything else. Mix and pour on top of the roast. I used a 2 cup measuring cup.
  • Place lid on top and cook on low 6-10 hours or high 4-6 hours. Remove the roast and let it cool slightly.
  • If desired blend up your sauce.
  • Add sauce to the meat, as much as desired.
  • Serve in tacos, burritos, chimichangas, salads, enchiladas, and more!!

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