Description
These Slow Cooker Shredded Beef Tacos are a delicious and easy meal to enjoy with family and friends. Tender, flavorful shredded beef cooked low and slow in a savory sauce, perfect for filling soft tortillas with your favorite toppings.
Ingredients
Scale
Chuck Roast:
- 3 pounds chuck roast, trimmed of excess fat
Seasonings:
- 1 tablespoon olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Liquid and Flavorings:
- 1 cup beef broth
- 1 tablespoon tomato paste
- 2 tablespoons apple cider vinegar
- juice of 1 lime
For Serving:
- corn or flour tortillas
Optional Toppings:
- chopped cilantro
- diced onions
- avocado
- salsa
- shredded cheese
- sour cream
Instructions
- Sear the Chuck Roast: Heat olive oil in a skillet and brown the chuck roast on all sides.
- Prepare the Slow Cooker: Place the roast in the slow cooker with onion, garlic, and seasonings.
- Add Liquid: Combine beef broth, tomato paste, vinegar, and lime juice; pour over the beef.
- Cook: Cover and cook on low for 8–10 hours or on high for 4–5 hours until tender.
- Shred and Serve: Remove beef, shred, and return to juices. Serve in tortillas with toppings.
Notes
- For a spicier version, add a diced chipotle pepper in adobo to the slow cooker.
- Leftovers are versatile and great for burritos, quesadillas, or taco bowls.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 tacos
- Calories: 390
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
