Description
Tender chuck roast cooks slowly with onion, garlic, beef broth, smoky spices, tomatoes, and lime before being shredded and served in warm tortillas with your favorite taco toppings.
Ingredients
Scale
- 2 to 3 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 large yellow onion, sliced
- 4 garlic cloves, minced
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 14-ounce can diced tomatoes, optional
- Juice of 1 lime
- 12 small corn or flour tortillas
- Shredded cheese, optional
- Chopped fresh cilantro, optional
- Diced onion, optional
- Sliced jalapeños, optional
- Sour cream, optional
- Salsa, optional
Instructions
- Pat the chuck roast dry with paper towels, then season both sides with salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the chuck roast for 4 to 5 minutes on each side until deeply browned.
- Transfer the seared roast to the slow cooker.
- Add the sliced onion and minced garlic around and over the beef.
- Pour in the beef broth, then add the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and optional diced tomatoes.
- Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef pulls apart easily with a fork.
- Transfer the roast to a cutting board and shred it into bite-sized pieces with two forks, discarding any large pieces of fat.
- Return the shredded beef to the slow cooker and stir it into the cooking juices.
- Stir in the fresh lime juice and let the beef rest in the juices for 10 minutes.
- Warm the tortillas in a dry skillet or microwave until soft and pliable.
- Fill each tortilla with shredded chuck roast, add the desired toppings, and serve immediately.
Notes
- Choose a well-marbled chuck roast for the juiciest, most tender taco filling.
- Brisket or round roast can replace chuck roast, although cooking time and texture may vary.
- Do not skip searing because browning adds rich, savory flavor.
- If the beef does not shred easily, continue cooking it for 30 to 60 minutes.
- Store leftover beef with some cooking liquid in an airtight container for up to 4 days.
- Freeze the cooled beef and juices for up to 3 months.
- Nutrition values are estimated per serving and do not include optional toppings.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 500
- Sugar: 4
- Sodium: 620
- Fat: 26
- Saturated Fat: 9
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 27
- Fiber: 3
- Protein: 39
- Cholesterol: 120