Description

Craving a taco night that’s bursting with flavor but requires minimal effort? Look no further than Slow Cooker Beef Tacos! This recipe transforms a humble beef chuck roast into tender, juicy, taco-seasoned perfection, all thanks to the magic of your slow cooker

Ingredients

Beef Chuck Roast (2 lbs): A budget-friendly cut that becomes tender and flavorful when slow-cooked.
- Substitution: Brisket or rump roast for similar results, or jackfruit for a vegetarian option.
Taco Seasoning (1 packet or homemade blend): A mix of chili powder, cumin, and other spices for classic taco 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, pinch of red pepper flakes).
Beef Broth (1 cup): Adds moisture and depth to the cooking liquid.
- Substitution: Chicken or vegetable broth, or water with a bouillon cube.
Diced Tomatoes with Green Chilies (1 can, 10 oz): Brings tangy, spicy flavor (e.g., Rotel).
- Substitution: Plain diced tomatoes with a diced jalapeño or 1 cup 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): Crunchy shells or soft flour/corn tortillas to hold the filling.
- Substitution: Lettuce wraps for low-carb or tostadas for extra crunch.
Toppings:
- Shredded Lettuce: Adds fresh crunch.
- Diced Tomatoes: Brings juicy, fresh flavor.
- Shredded Cheese: Cheddar, Mexican blend, or queso fresco for melty goodness.
- Sour Cream: Provides creamy tanginess.
- Avocado: Adds rich, creamy texture (sliced or as guacamole).
- Substitution: Swap for pico de gallo, cilantro, jalapeños, hot sauce, or pickled onions for variety.

Why They’re Important: The beef is the hearty base, taco seasoning and tomatoes with chilies create the bold, spicy sauce, and broth ensures tenderness. The toppings add freshness, crunch, and customization for the perfect taco.

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Instructions

Step 1: Prep the Beef

Trim excess fat from 2 lbs beef chuck roast and place it in the slow cooker.
Sprinkle 1 packet 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 mostly submerged.
No need to stir—the flavors will meld during cooking.
- Tip: For a spicier kick, use a “hot” variety of diced tomatoes with chilies or add a pinch of cayenne.

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 the beef at the lower end of the time range to avoid overcooking.
- Tip: If possible, flip the roast halfway through to ensure even cooking, but avoid lifting the lid too often.

Step 4: Shred and Mix

Remove the beef to a cutting board and shred with two forks, or shred directly in the slow cooker.
Return the shredded beef to the slow cooker and stir to coat in the juices and sauce.
If the sauce is too thin, simmer on high with the lid off for 10-15 minutes to reduce, or mix 1 tsp cornstarch with 1 tbsp water, stir in, and cook on high for 10 minutes.
- Tip: Taste and adjust salt, pepper, or additional taco seasoning for extra flavor