Description
Indulge in the comforting flavors of Slow Cooker Shredded Beef Tacos—an effortless dish perfect for any weeknight or family gathering. With minimal prep and a slow cooker doing all the hard work, these tacos are a crowd-pleaser that delights both kids and adults alike. The tender shredded beef is infused with a blend of spices, creating a savory filling that pairs beautifully with your favorite toppings. Whether it’s Taco Tuesday or just a night in, these tacos bring everyone together for a delicious meal that’s easy to customize and enjoy.
Ingredients
Scale
- 3–4 lb chuck roast
- Salt & pepper
- Olive oil
- 2 tbsp butter
- 1 onion (sliced)
- 2 cups beef broth
- 1 tbsp minced garlic
- 1/4 cup green chiles
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 2 tsp chili powder
- 1 tsp cumin
- White corn tortillas
- Shredded Monterey Jack cheese
Instructions
- Season the chuck roast with salt, pepper, and garlic on all sides.
- Heat olive oil in a skillet over medium-high heat; sear the roast until browned.
- Transfer the roast to the slow cooker.
- In the same skillet, melt butter; sauté sliced onions until softened.
- Add beef broth, garlic, green chiles, salt, cayenne, chili powder, cumin, 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 meat is tender enough to shred easily.
- Shred the beef in the slow cooker to soak up the juices.
- Heat tortillas in a skillet; fill with shredded beef and cheese; fold and cook until crispy.
- Serve topped with fresh cilantro and your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (150g)
- Calories: 420
- Sugar: 2g
- Sodium: 860mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg