Description
This Slow Cooker Beef Tacos recipe features tender, flavorful beef chuck roast cooked low and slow with a blend of spices, tomato paste, and beef broth. Perfect for an easy, hands-off meal, the beef becomes melt-in-your-mouth soft and can be served in warm tortillas with your favorite toppings for a satisfying taco night.
Ingredients
Scale
Beef
- 2½ lbs boneless beef chuck roast, cut into 1-inch cubes
- 1 tsp salt
- ½ tsp pepper
- 1 Tbsp olive oil
Slow Cooker Sauce Mixture
- 1 Tbsp chili powder
- 1 (6-oz) can tomato paste
- 2 cups beef broth
- 2 Tbsp dried minced onion flakes
- 1 (8-oz) can tomato sauce
- 2 garlic cloves, minced
- 1 lime, juiced
- dash of red pepper flakes
- ½ tsp ground cumin
- ¼ tsp ground coriander
Instructions
- Season the Beef: Sprinkle the beef cubes evenly with salt and pepper to enhance their natural flavor.
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Add the seasoned beef cubes and cook for 2 to 3 minutes, stirring occasionally, until browned on all sides. This step seals in the juices and adds depth of flavor. Transfer the browned beef to the slow cooker.
- Prepare the Sauce: In a bowl, combine chili powder, tomato paste, beef broth, dried minced onion flakes, tomato sauce, minced garlic, lime juice, red pepper flakes, ground cumin, and ground coriander. Stir well until all ingredients are thoroughly blended.
- Cook in Slow Cooker: Pour the prepared sauce mixture over the beef in the slow cooker. Cover with the lid and cook on LOW heat for 8 hours or until the beef is very tender and easily shreddable.
- Serve: Once the beef is cooked, shred or chop it as desired. Serve the beef warm in tortillas with your favorite taco toppings such as shredded cheese, sour cream, diced onions, cilantro, and salsa.
Notes
- For extra heat, increase the amount of red pepper flakes or add fresh jalapeños to the sauce mixture.
- To save time, you can skip searing the beef, though browning adds better flavor.
- Leftover beef taco meat can be stored in an airtight container in the refrigerator for up to 3 days.
- Use corn or flour tortillas depending on your preference or dietary needs.
- For a thicker sauce, reduce the beef broth by half a cup or simmer the sauce in a pan after slow cooking.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
