Description
These Slow Cooker Shredded Beef Tacos are a delicious and easy meal to prepare for a crowd or a simple weeknight dinner. Tender, flavorful shredded beef cooked low and slow in a savory sauce, served in warm tortillas with your favorite toppings.
Ingredients
Scale
Beef:
- 3 pounds beef chuck roast, trimmed of excess fat
- 1 tablespoon olive oil
Sauce:
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 (14.5-ounce) can diced tomatoes with juices
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lime
For Serving:
- Corn or flour tortillas
Optional Toppings:
- Chopped cilantro
- Diced onions
- Avocado slices
- Shredded cheese
- Sour cream
- Salsa
Instructions
- Sear the Beef: Heat olive oil in a skillet and sear the beef chuck roast on all sides until browned.
- Prepare the Sauce: Place the seared beef in the slow cooker and add onion, garlic, beef broth, diced tomatoes, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
- Cook Slowly: Cover and cook on low for 8 hours or on high for 4–5 hours until beef is tender and shreds easily.
- Shred the Beef: Remove beef, shred it with forks, and return it to the slow cooker. Stir in lime juice and let it sit to absorb the juices.
- Assemble Tacos: Warm tortillas, fill with shredded beef, and top with your favorite toppings before serving.
Notes
- You can prepare the beef a day in advance and reheat for quick dinners.
- Leftover shredded beef works well in burritos, quesadillas, or taco bowls.
- For a spicier version, add a chopped chipotle pepper or hot sauce.
Nutrition
- Serving Size: 2 tacos
- Calories: 395
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 105 mg
