Ingredients:
To make Crockpot Shredded Beef Tacos, you’ll need the following ingredients:
- 2-3 pounds beef chuck roast
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 can (10 oz) diced tomatoes with green chilies
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Corn or flour tortillas
- Optional toppings: shredded lettuce, diced tomatoes, chopped cilantro, sliced jalapeños, sour cream, shredded cheese, lime wedges
Instructions:
Step 1: Prepare the Beef
- Season the beef chuck roast generously with salt and pepper on all sides.
- In a large skillet, heat a small amount of oil over medium-high heat. Sear the beef on all sides until browned. This step is optional but highly recommended for added flavor.
Step 2: Assemble in the Crockpot
- Place the sliced onions and minced garlic in the bottom of the crockpot.
- Add the seared beef on top of the onions and garlic.
- Pour the beef broth and diced tomatoes with green chilies over the beef.
- Sprinkle the chili powder, cumin, paprika, and oregano evenly over the mixture.
Step 3: Slow Cook the Beef
- Cover the crockpot and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and easily shreds with a fork.
Step 4: Shred the Beef
- Remove the beef from the crockpot and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces.
- Return the shredded beef to the crockpot and stir to combine with the juices and onions.
Step 5: Assemble the Tacos
- Warm the tortillas in a dry skillet or microwave.
- Fill each tortilla with a generous amount of shredded beef.
- Top with your favorite toppings such as shredded lettuce, diced tomatoes, chopped cilantro, sliced jalapeños, sour cream, shredded cheese, and a squeeze of lime juice.
Kitchen Equipment Needed
- Slow cooker (crockpot)
- Large skillet
- Cutting board
- Two forks for shredding
- Knife for slicing onions and mincing garlic
Tips and Variations
- Shortcut: If you’re short on time, you can skip the searing step and simply place the seasoned beef directly into the crockpot.
- Spice Level: Adjust the spice level by adding more or less chili powder and jalapeños to suit your taste.
- Beef Alternatives: This recipe works well with pork shoulder or chicken thighs if you prefer.
- Taco Shells: Try using hard taco shells or lettuce wraps as a low-carb option.
- Serving Suggestions: Serve with a side of Mexican rice and beans for a complete meal.
Storing Leftovers
Leftover shredded beef can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the beef in portion-sized containers for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm in a skillet or microwave until heated through.
Food and Drink Pairings
Pair these Crockpot Shredded Beef Tacos with a refreshing margarita or a cold beer. For a non-alcoholic option, a lime agua fresca or a chilled iced tea complements the flavors perfectly. Serve with a side of guacamole and chips, and you’ve got a feast!
FAQ
Can I make this recipe ahead of time?
Yes, you can prepare the shredded beef up to 3 days in advance and store it in the refrigerator. Reheat before assembling the tacos.
Can I use a different cut of beef?
Yes, beef brisket or flank steak can be used as alternatives to beef chuck roast.
How can I make this recipe spicier?
Add extra diced jalapeños or a few dashes of hot sauce to the crockpot for an added kick.
Is this recipe gluten-free?
Yes, if you use corn tortillas and ensure all seasoning ingredients are gluten-free, this recipe is gluten-free.
Conclusion
Crockpot Shredded Beef Tacos are a delicious and easy meal that’s perfect for any night of the week. With minimal prep and the convenience of a slow cooker, you can enjoy tender, flavorful beef tacos without the fuss. Try this recipe today, and don’t forget to share it with your friends and family. If you enjoyed this post, be sure to subscribe to our blog for more mouthwatering recipes and cooking tips!
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