Slow Cooker Shredded Beef Tacos
Tender chuck roast is slowly cooked with a blend of Mexican spices for an easy, delicious beef recipe. These Slow Cooker Shredded Beef Tacos can be enjoyed in your favorite tortillas or used in many different meals!
Servings: 20 tacos
Calories: 145kcal
Ingredients
- 3 lb chuck roast
- 1 tsp ground black pepper
- 1 tsp salt
- 2 tbsp olive oil
- ½ tsp chipotle powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 3 tsp garlic (minced)
- ½ cup orange juice
- 2 tsp lime juice
- ½ cup beef broth
- 1 medium white onion (diced)
- 10 oz Rotel mild diced tomatoes & green chilies
Instructions
- Season both sides of the roast with salt and pepper.
- In a large skillet over medium-high heat, add olive oil and allow to heat up. Sear roast on all sides until browned—about 2 minutes per side.
- Add roast to a 6-quart slow cooker.
- Add chipotle powder, cumin, paprika, garlic, orange juice, lime juice, and beef broth in a medium bowl. Mix until well combined and pour over roast.
- Top roast with onions and Rotel tomatoes.
- Cover and cook on low for 8 hours or high for 4 hours.
- Shred with two forks and mix into the juices.
- Serve on tortillas with your favorite toppings!
Notes
- Sear the meat to lock in the flavor and form a lovely crust on the outside. This step is crucial for tender and flavorful beef in the slow cooker.
- Cook beef on low for at least 8 hours to ensure the connective tissue breaks down and the meat is tenderized.
- Reheat any leftovers on the stove with a bit of extra beef broth to keep the meat juicy and easy to chew.
- This shredded beef is great for burritos, enchiladas, nachos, and sandwiches, not just tacos.
Nutrition
Calories: 145kcal | Carbohydrates: 2g | Protein: 13g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 47mg | Sodium: 197mg | Potassium: 285mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 2mg