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Slow Cooker Shredded Beef Tacos

Chuck roast slow cooked with warm spices until it shreds into juicy strands. The ultimate crowd-friendly taco filling.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 3.5 lbs beef chuck roast (1.6kg)
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil (15ml)
  • 1 medium yellow onion, quartered
  • 4 cloves garlic, smashed
  • 1 cup beef broth (240ml)
  • 2 tbsp fresh lime juice
  • corn or flour tortillas, warmed for serving
  • diced onion, cilantro (coriander), lime wedges, salsa toppings

Method
 

  1. Stir the chili powder, cumin, oregano, garlic powder, onion powder, salt, and pepper together. Rub all over the chuck roast.
  2. Heat the oil in a large skillet over medium-high heat and sear the roast 3 minutes per side until browned.
  3. Place the onion and garlic in the slow cooker. Set the roast on top. Pour in the broth and lime juice.
  4. Cover and cook on LOW for 8 to 10 hours, until the beef shreds easily with a fork.
  5. Transfer the beef to a cutting board and shred with two forks, discarding any large pieces of fat. Strain the cooking liquid and skim the fat.
  6. Toss the shredded beef with a few spoonfuls of the strained cooking liquid to keep it juicy. Serve in warmed tortillas with your favorite toppings.

Notes

Tips: Save the strained cooking liquid; it is excellent broth for soups. Tough beef usually means undercooked beef, so give it more time rather than less. Warm your tortillas so they do not crack.
Storage: Refrigerate up to 4 days with some juices. Freeze in portions up to 3 months; thaw overnight in the fridge.
Estimated nutrition: about 380 calories per serving of beef (estimated, before tortillas and toppings).