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Crockpot Beef Tacos

Crockpot Shredded Beef Tacos Recipe

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 3 lb beef chuck roast
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 medium yellow onion, sliced thin
  • 4 cloves garlic, smashed
  • 2 chipotle peppers in adobo, chopped, plus 2 tbsp adobo sauce
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 cup beef broth
  • 2 tbsp tomato paste
  • Juice of 1 lime
  • Warm corn or flour tortillas, for serving
  • Toppings: diced white onion, chopped cilantro, crumbled cotija, sliced radishes, avocado, or salsa

Method
 

  1. Pat the chuck roast dry and rub it all over with the salt and pepper.
  2. Heat the oil in a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 4 minutes per side, then transfer to the slow cooker.
  3. Reduce the heat to medium and cook the onion and garlic in the same skillet for 3 minutes, scraping up any browned bits. Spoon the mixture over the roast in the crockpot.
  4. Add the chipotle peppers, adobo sauce, cumin, smoked paprika, oregano, beef broth, and tomato paste to the slow cooker. Cover and cook on low for 8 hours.
  5. Lift the roast out, shred the meat with two forks, then return it to the cooking liquid. Stir in the lime juice and taste for salt.
  6. Warm the tortillas in a dry skillet, fill with shredded beef, and add your favorite toppings. Serve right away.

Notes

The cooking time is for a low setting; if you cook on high, plan for 4 to 5 hours. The beef will taste even better the next day, so it is a great make-ahead filling for tacos, burritos, or nachos.