Description

Craving a flavorful, fuss-free meal that brings the vibrant taste of Mexican cuisine to your table? Look no further than Slow Cooker Beef Tacos! This crowd-pleasing recipe features tender, shredded beef chuck roast infused with zesty taco seasoning and diced tomatoes with green chilies, all effortlessly prepared in a slow cooker

Ingredients

Beef Chuck Roast (2 lbs): Rich and tender, perfect for slow cooking and shredding.
- Substitution: Brisket, rump roast, or jackfruit for a vegetarian option (adjust cooking time for jackfruit).
Taco Seasoning (1 packet or homemade blend): Adds spicy, smoky flavor.
- Substitution: Homemade blend (1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp oregano, ¼ tsp red pepper flakes).
Beef Broth (1 cup): Enhances meaty flavor and keeps the beef moist.
- Substitution: Vegetable broth, chicken broth, or water with a bouillon cube.
Diced Tomatoes with Green Chilies (1 can, 10 oz): Provides tangy, spicy depth.
- Substitution: Plain diced tomatoes with 1-2 tbsp chopped green chilies or salsa.
Salt and Pepper (to taste): Enhances all the flavors.
- Substitution: Sea salt or low-sodium options for dietary needs.
Taco Shells or Tortillas (for serving): Holds the beef and toppings.
- Substitution: Hard corn shells, soft flour or corn tortillas, or lettuce leaves for low-carb.
Toppings: Shredded lettuce, diced tomatoes, shredded cheese (e.g., cheddar or Mexican blend), sour cream, avocado.
- Substitution: Pickled onions, jalapeños, guacamole, salsa, or cilantro.

Why They’re Important: The beef chuck roast is the hearty, shreddable base, taco seasoning and tomatoes with green chilies deliver bold Mexican flavor, and broth ensures juiciness. Toppings add freshness, crunch, and creaminess, while shells or tortillas make it a complete, customizable meal.

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Instructions

Step 1: Season the Beef

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

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: Stir the tomatoes and broth lightly to distribute the green chilies, but no need to fully mix at this stage.

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 at the lower end of the time range to avoid overcooking; the beef should be juicy and shreddable.
- Tip: If possible, flip the roast halfway through to ensure even flavor absorption, but avoid lifting the lid too often.

Step 4: Shred the Beef

Remove the beef from the slow cooker and shred it with two forks on a cutting board.
Return the shredded beef to the slow cooker and stir it into the juices to coat evenly.
- Tip: For a thicker sauce, simmer the juices on high for 10-15 minutes after shredding, or mix 1 tsp cornstarch with 1 tbsp water and stir in for the last 10 minutes.

Step 5: Serve

Serve the shredded beef hot in taco shells or tortillas, spooning extra sauce from the slow cooker for added flavor.
Top with shredded lettuce, diced tomatoes, shredded cheese, sour cream, avocado, or your favorite toppings.
- Tip: Warm tortillas in a skillet or microwave for better texture, and double up soft corn tortillas to prevent tearing.