Description
Tender and flavorful shredded beef tacos made effortlessly in a slow cooker, perfect for easy weeknight dinners or cozy gatherings.
Ingredients
Scale
- 2 pounds beef chuck roast
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup beef broth
- Taco shells
- Toppings (e.g., cilantro, lime, avocado, cheese)
Instructions
- Place the beef chuck roast in a slow cooker and season generously with chili powder, cumin, paprika, salt, and pepper.
- Add the chopped onion and minced garlic over the beef, letting the flavors intermingle.
- Pour in the beef broth, nurturing the meat with all that savory goodness.
- Cover and set your slow cooker on low for 480 minutes, allowing the aroma to waft through your home as the beef grows tender.
- Once cooked, remove the beef from the slow cooker and use two forks to shred it into bite-sized pieces. Return the shredded beef back to the slow cooker, mixing it with those flavorful juices.
- Serve in taco shells, and don’t forget to add your favorite toppings–the more, the merrier!
Notes
For a spicier kick, add diced jalapeños or more chili powder. This dish is perfect for meal prep and makes delicious leftovers.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg