Description
Slow Cooker Shredded Beef Tacos are the perfect solution for busy weeknights or festive gatherings. This easy recipe transforms a tender chuck roast into flavorful, melt-in-your-mouth beef that’s ideal for wrapping in warm tortillas and topped with your favorite fresh ingredients. With minimal prep and maximum taste, these tacos will quickly become a cherished family tradition.
Ingredients
Scale
- 3 lb chuck roast
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 cup low-sodium beef broth
- 2 tbsp taco seasoning
- 8 corn or flour tortillas
- Assorted toppings (diced tomatoes, avocado, cilantro, lime wedges)
Instructions
- Trim excess fat from the chuck roast and season with salt and pepper.
- Heat oil in a skillet over medium-high heat and sear the roast on both sides until browned.
- Place onions and garlic at the bottom of the slow cooker. Add seared roast on top.
- Pour beef broth and taco seasoning over the roast to ensure it's well-covered.
- Cover and cook on low for 8 hours or high for 4 hours.
- Once cooked, shred the beef with two forks in the slow cooker and mix it with the juices before serving on warmed tortillas.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco (approximately 150g)
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
Keywords: For added flavor, consider incorporating beans or cheese into your tacos. Customize toppings to suit your taste—fresh herbs can brighten each bite! Leftovers can be stored for up to three days in an airtight container.