Description
Indulge in the ultimate comfort food with these Slow Cooker Shredded Beef Tacos. The rich and tender beef, simmered to perfection in a blend of spices, creates a mouthwatering filling that will satisfy even the pickiest eaters. Perfect for family dinners or casual gatherings, this easy recipe requires minimal effort and yields delicious results. Simply toss the ingredients into your slow cooker and let it work its magic! Whether you serve these tacos with fresh toppings or as part of a taco bar, they are sure to become a family favorite. Plus, leftovers freeze beautifully, making weeknight meals a breeze!
Ingredients
Scale
- 3–4 lb chuck roast
- Olive oil
- Onion (sliced)
- Beef broth
- Minced garlic
- Green chiles
- Chili powder, cumin, and other spices
- White corn tortillas
- Shredded Monterey Jack cheese
Instructions
- Season the chuck roast generously with salt, pepper, and minced garlic.
- Heat a skillet over medium-high heat and sear the roast on all sides until browned.
- Transfer the roast to a slow cooker.
- In the same skillet, lower the heat, add butter and sliced onions; cook until softened.
- Stir in beef broth, garlic, green chiles, salt, cayenne pepper, chili powder, cumin, cilantro, and black pepper. Simmer briefly.
- Pour the mixture over the roast in the slow cooker and cover.
- Cook on low for 6-8 hours until tender.
- Shred the beef in the juices within the slow cooker for maximum flavor.
- Heat tortillas in a skillet with olive oil; fill each with shredded beef and cheese, folding them over until crispy.
- Garnish with fresh cilantro and your favorite toppings.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (200g)
- Calories: 480
- Sugar: 2g
- Sodium: 850mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 95mg