Description

Craving a flavorful, crowd-pleasing dish that’s perfect for Taco Tuesday or a casual gathering? Slow Cooker Beef Tacos are your answer! This effortless recipe transforms beef chuck roast into tender, juicy, taco-seasoned goodness, simmered with tomatoes and green chilies for a zesty kick

Ingredients

Beef Chuck Roast (2 lbs):
- Why it’s important: A flavorful, marbled cut that becomes tender and shreddable when slow-cooked.
- Substitutions: Brisket, rump roast, or pork shoulder (same cooking time). For vegetarian, use jackfruit or mushrooms (cook 4–6 hours on low).
Taco Seasoning (1 packet, or homemade blend):
- Why it’s important: Provides the classic Mexican-inspired flavors of chili, cumin, and paprika.
- Substitutions: Homemade blend (1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp oregano, pinch of red pepper flakes).
Beef Broth (1 cup):
- Why it’s important: Adds moisture and enhances the beefy flavor of the sauce.
- Substitutions: Vegetable broth, chicken broth, or water with a bouillon cube.
Diced Tomatoes with Green Chilies (1 can, 10 oz, e.g., Rotel):
- Why it’s important: Brings tangy, spicy depth to the beef.
- Substitutions: Plain diced tomatoes with 1–2 tbsp chopped green chilies, or fresh diced tomatoes with a diced jalapeño.
Salt and Pepper (to taste):
- Why it’s important: Enhances the flavors of the beef and sauce.
Taco Shells or Tortillas (for serving):
- Why it’s important: The vessel for the beef and toppings, offering crunch or softness.
- Substitutions: Corn tortillas (gluten-free), flour tortillas, or lettuce wraps for low-carb.
Toppings (shredded lettuce, diced tomatoes, cheese, sour cream, avocado):
- Why it’s important: Adds freshness, creaminess, and crunch for a customizable taco experience.
- Substitutions: Cabbage, pico de gallo, queso fresco, Greek yogurt, guacamole, or pickled onions.

Tip: Choose a well-marbled chuck roast for maximum tenderness, and opt for low-sodium broth and tomatoes to control saltiness.

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Instructions

Step 1: Season and Prep the Beef

Place 2 lbs beef chuck roast in the slow cooker.
Sprinkle evenly with 1 packet taco seasoning (or homemade blend), a pinch of salt, and pepper.
Tip: Pat the beef dry with paper towels before seasoning for better flavor adhesion.

Step 2: Add Liquids

Pour 1 cup beef broth and 1 can (10 oz) diced tomatoes with green chilies over the beef, ensuring it’s partially submerged.
Tip: Lightly grease the slow cooker with cooking spray to prevent sticking.

Step 3: Cook

Cover and cook on low for 8–10 hours or high for 4–5 hours, until the beef is tender and easily pulls apart with a fork.
Check doneness at the lower end of the time to avoid overcooking, as slow cookers vary.
Tip: Avoid lifting the lid during cooking to maintain consistent heat.

Step 4: Shred the Beef

Remove the beef from the slow cooker and transfer to a cutting board or bowl.
Shred the beef with two forks, discarding any excess fat.
Return the shredded beef to the slow cooker and stir to coat with the juices and sauce.
Tip: If the sauce is too thin, cook uncovered on high for 10–15 minutes to reduce, or skim excess fat if needed.

Step 5: Serve

Spoon the shredded beef into taco shells or tortillas (warmed for best texture).
Add desired toppings like shredded lettuce, diced tomatoes, cheese, sour cream, and avocado.
Serve hot, ideally with a side of Mexican rice or a fresh salad.
Tip: Set up a taco bar with toppings in separate bowls for a fun, customizable meal.