Description

Ever dreamed of taco night with melt-in-your-mouth beef that’s packed with flavor and requires almost no effort? Slow Cooker Beef Tacos are here to make that dream a reality! This recipe transforms a humble beef chuck roast into tender, juicy taco filling with the bold flavors of taco seasoning and zesty tomatoes with green chilies, all thanks to your slow cooker

Ingredients

Beef Chuck Roast (2 lbs):
- Why it’s important: Chuck roast is flavorful and becomes incredibly tender when slow-cooked, perfect for shredding into tacos.
- Substitutions: Brisket or rump roast work well. For a leaner option, try sirloin, but it may be less juicy.
Taco Seasoning (1 packet or homemade blend):
- Why it’s important: Infuses the beef with smoky, spicy, and savory flavors.
- Substitutions: Homemade blend (1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp oregano, ½ tsp red pepper flakes).
Beef Broth (1 cup):
- Why it’s important: Keeps the beef moist and enhances its savory flavor.
- Substitutions: Chicken or vegetable broth, or water with a bouillon cube.
Diced Tomatoes with Green Chilies (1 can, 10 oz):
- Why it’s important: Adds tangy, slightly spicy depth to the sauce.
- Substitutions: Plain diced tomatoes with a diced jalapeño or a can of mild salsa.
Salt and Pepper (to taste):
- Why it’s important: Enhances the natural flavors of the beef and seasoning.
Taco Shells or Tortillas (for serving):
- Why it’s important: The vessel for your taco, offering crunch (hard shells) or soft flexibility (tortillas).
- Substitutions: Lettuce wraps for low-carb, or use as a topping for nachos or bowls.
Toppings (shredded lettuce, diced tomatoes, cheese, sour cream, avocado):
- Why it’s important: Adds freshness, creaminess, and crunch to balance the rich beef.
- Substitutions: Swap for cilantro, pickled onions, jalapeños, guacamole, or salsa for variety

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Instructions

Step 1: Prep the Beef

Trim any excess fat from the 2 lbs beef chuck roast, but leave some for flavor.
Place the roast in the bottom of the slow cooker.
Sprinkle 1 packet of taco seasoning (or homemade blend) evenly over the beef, along with a pinch of salt and pepper.
Tip: Pat the beef dry with paper towels for better seasoning 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: No need to stir—the ingredients will meld during cooking.

Step 3: Cook

Cover and cook on low for 8–10 hours or high for 4–5 hours, until the beef is fork-tender and easily shreds.
Check doneness at the lower end of the time to avoid overcooking.
Tip: If possible, flip the roast halfway through to ensure even cooking.

Step 4: Shred the Beef

Transfer the beef to a large plate or cutting board and shred with two forks, removing any fatty pieces.
Return the shredded beef to the slow cooker and stir to coat in the juices and sauce.
Tip: If the sauce is too thin, simmer it in a saucepan for 5–7 minutes to reduce, or mix 1 tsp cornstarch with 1 tbsp water and stir into the slow cooker on high for 10 minutes to thicken.

Step 5: Serve

Spoon the shredded beef into taco shells or tortillas.
Top with shredded lettuce, diced tomatoes, cheese, sour cream, avocado, or your favorite toppings.
Tip: Warm tortillas in a skillet or microwave for a softer, more pliable texture.