Shredded Beef Tacos (Print-Friendly Version)
Juicy chuck roast slow-cooked with spices until perfectly tender, ready to fill tortillas with your favorite taco toppings.
# What You'll Need:
01 -
3 lbs beef chuck roast
02 -
1 cup beef broth
03 -
1 (15 oz) can diced tomatoes with green chilies or fire-roasted tomatoes
04 -
1 small onion, diced
05 -
3 cloves garlic, minced
06 -
2 tbsp taco seasoning, store-bought or homemade
07 -
1 tsp ground cumin
08 -
1 tsp smoked paprika
09 -
1/2 tsp salt
10 -
1/2 tsp black pepper
11 -
Juice of 1 lime
12 -
2 tbsp chopped fresh cilantro (optional)
13 -
Corn or flour tortillas
14 -
Diced avocado or guacamole
15 -
Chopped red onion
16 -
Cotija cheese or shredded cheese
17 -
Fresh cilantro
18 -
Lime wedges
# How to Make It:
01 -
Pat the beef chuck roast dry with a paper towel and season with salt, pepper, and taco seasoning.
02 -
Place the diced onions and minced garlic at the bottom of the crockpot. Add the beef on top.
03 -
Pour in the beef broth, diced tomatoes, cumin, and smoked paprika. Squeeze in the fresh lime juice.
04 -
Cover and cook on low for 8-10 hours or high for 4-5 hours, until the beef is fall-apart tender.
05 -
Remove the beef from the crockpot and shred it using two forks. Return it to the crockpot and stir to coat it in the flavorful juices.
06 -
Serve immediately in tortillas with toppings, or store in an airtight container for up to 4 days in the fridge. It can also be frozen for up to 3 months.
# Additional Tips:
01 -
Store leftover beef in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.