Description
Transform your weeknights with these incredibly flavorful Slow Cooker Shredded Beef Tacos. Tender, juicy beef infused with warm spices, all cooked to perfection with minimal effort. Guaranteed to be a crowd-pleaser!
Ingredients
3 lbs beef chuck roast, trimmed of excess fat
1 packet (1 oz) taco seasoning
1 tbsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 can (14.5 oz) diced fire-roasted tomatoes
1 can (4 oz) diced green chilies
1/4 cup lime juice
1/2 cup beef broth
Warm corn or flour tortillas for serving
Chopped cilantro, diced onions, and lime wedges for serving
Instructions
Put the chuck roast in the bottom of your slow cooker.
Evenly sprinkle taco seasoning, cumin, garlic powder, and onion powder over all sides of the meat.
Arrange diced fire-roasted tomatoes, diced green chilies, lime juice, and beef broth around the roast.
Cover and cook on low for 8-9 hours or on high for 5-6 hours, until the beef is easily shredded with a fork.
Move the beef to a cutting board, shred it completely using two forks, and then return the shredded beef to the slow cooker juices to soak up all the delicious flavor.
Serve this savory shredded beef warm inside cozy tortillas, garnished with fresh cilantro, diced onions, and bright lime wedges.
Notes
The best indicator that your beef is ready to shred is its tenderness. If a fork slides in and out with almost no resistance, and you can easily pull the meat apart, it’s done.
Using two forks to shred the beef is the easiest way to get those perfect, irregular strands. You can also use your hands if the beef is cool enough to handle.
- Prep Time: 15 minutes
- Cook Time: 5-9 hours
- Category: Main Course
- Cuisine: Mexican-inspired