Description

Discover the magic of Slow Cooker Shredded Beef Tacos, a meal that embodies comfort and flavor with minimal effort. Imagine tender beef slow-cooked to perfection, infused with aromatic spices and savory broth. This recipe is perfect for busy weeknights, family gatherings, or game-day feasts. Set it in your slow cooker and let the rich flavors meld together while you focus on what really matters. With customizable toppings like fresh cilantro, guacamole, and cheese, these tacos will delight everyone at the table. Enjoy a delicious meal that’s as easy to prepare as it is satisfying!

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
1 tsp cilantro
1 tsp black pepper
White corn tortillas
Shredded Monterey Jack cheese

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Instructions

Season the chuck roast generously with salt, pepper, and minced garlic.
Heat a skillet over medium-high heat and sear the roast until browned on all sides.
Remove the roast from the skillet and place it in your slow cooker.
In the same skillet, reduce heat and add butter along with sliced onions; sauté until softened.
Pour in beef broth with garlic, green chiles, salt, cayenne, chili powder, cumin, cilantro, and black pepper; stir well.
Let the mixture simmer briefly before pouring it over the roast in the slow cooker.
Cover and cook on low for 6–8 hours or until fork-tender.
Shred the beef in its juices using two forks.
In a separate skillet with oil or butter over medium heat, warm corn tortillas topped with shredded cheese and beef until crispy.

Prep Time: 15 minutes
Cook Time: 6–8 hours
Category: Main
Method: Slow Cooking
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos (approximately 200g)
Calories: 360
Sugar: 2g
Sodium: 620mg
Fat: 19g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 3g
Protein: 22g
Cholesterol: 75mg