Description
This Slow Cooker Shredded Beef Tacos recipe features tender, flavorful beef cooked low and slow with a blend of smoky spices, citrus juices, and savory tomatoes. Perfect for an easy, crowd-pleasing meal, the beef is seared and then slow-cooked to juicy perfection before being shredded and served in warm tortillas with your favorite toppings.
Ingredients
Beef and Seasoning
- 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
Liquids and Vegetables
- 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 the beef. Pat the chuck roast dry and season both sides with salt and ground black pepper evenly for balanced flavor.
- Sear the roast. Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides for about 2 minutes per side until a golden-brown crust forms, locking in juices.
- Prepare slow cooker. Transfer the browned roast into a 6-quart slow cooker to begin slow cooking.
- Mix and pour sauce. In a medium bowl, combine chipotle powder, ground cumin, smoked paprika, minced garlic, orange juice, lime juice, and beef broth. Stir well and pour this mixture over the roast in the slow cooker.
- Add vegetables. Top the roast with the diced onion and the Rotel mild diced tomatoes with green chilies to infuse additional layers of flavor.
- Slow cook the beef. Cover and cook on low for 8 hours or on high for 4 hours, allowing the beef to become tender and absorb all spices perfectly.
- Shred the beef. Remove the cooked beef from the slow cooker and shred it using two forks. Then mix the shredded beef back into the cooking juices to keep it moist and flavorful.
- Serve. Spoon the shredded beef onto warm tortillas and add your favorite taco toppings such as cilantro, onions, cheese, or avocado for a delicious meal.
Notes
- For best flavor, sear the roast before slow cooking to develop a rich crust.
- You can use beef broth with low sodium if you want to control salt intake.
- Customize the spice level by adjusting the amount of chipotle powder or using hot Rotel tomatoes.
- This recipe works well for meal prep and leftovers reheat nicely.
- If you do not have a slow cooker, you can adapt this recipe for the oven at 300°F covered, cooking for about 3-4 hours until tender.
