Description
These Slow Cooker Chuck Roast Tacos are an easy and delicious weeknight meal with tender, pull-apart beef that’s full of flavor and customizable toppings.
Ingredients
For the beef
- 3-4 pounds Beef chuck roast (Ideal for shredding due to fat and connective tissue)
- 1 large Onion, sliced
- 3-5 cloves Garlic, minced
- 1 cup Beef broth (Add a little more if needed)
- 1-2 pieces Lime, for finishing (Adds brightness to the dish)
- Salt and black pepper (To taste)
- 2 tablespoons Chili powder (For seasoning)
- 2 teaspoons Cumin
- 2 teaspoons Smoked paprika
- 1 teaspoon Dried oregano
Optional flavor enhancers
- Tomato paste (To enhance flavor)
- A splash of apple cider vinegar
- Chipotle in adobo (For added heat)
For toppings
- Chopped cilantro
- Diced onion
- Lime wedges (For serving)
- Shredded cheese (queso fresco or cheddar)
- Sliced jalapeños
- Sour cream
- Shredded cabbage (For crunch)
Instructions
Preparation
- Pat the chuck roast dry and season it all over with salt, pepper, and the spice mix.
- Add sliced onions and minced garlic to the bottom of the slow cooker.
- Pour in the beef broth and add any optional flavor enhancers.
Cooking
- Set the roast on top of the mixture in the slow cooker.
- Cook on LOW for 8 to 9 hours or HIGH for 5 to 6 hours.
Finishing
- Remove the beef, shred it with two forks, and return it to the cooking liquid for 10 to 15 minutes.
- Taste and add more salt if needed, then squeeze lime over the meat before serving.
Notes
Great for meal prep and reheating. Store beef with cooking liquid to keep it moist. This recipe can be adapted for pressure cooking as well.
- Prep Time: 15 minutes
- Cook Time: 9 hours
- Category: dinner, Main Course
- Cuisine: Mexican