Description
This Slow Cooker Shredded Beef Tacos recipe features tender, flavorful beef cooked low and slow with spices and a hint of lime. The chuck roast is seared to lock in juices before slow cooking with Rotel tomatoes, beef stock, and a blend of chili powder, cumin, and smoked paprika. The result is a juicy, fork-tender shredded beef perfect for taco fillings, ideal for a hands-off, hearty meal that serves six.
Ingredients
Scale
Beef and Seasoning
- 3 lb boneless chuck roast
- 1 tsp sea salt
- 1 tsp black pepper
- 2 Tbsp olive oil
Seasoning and Cooking Liquids
- ¼ cup fresh lime juice
- 1 can Rotel (diced tomatoes and green chiles), 10 oz
- 4 garlic cloves, minced
- ¾ cup low sodium beef stock
- 1 Tbsp chili powder
- 1½ tsp cumin
- 1½ tsp oregano
- ½ tsp smoked paprika
- ½ tsp onion powder
- ¼ tsp cayenne pepper
Instructions
- Prepare the Meat: Pat the chuck roast dry with paper towels. Generously season both sides with sea salt and black pepper, massaging the seasoning into the meat. For easier handling, cut the roast into two halves if desired.
- Sear the Beef: Heat a large skillet or pan over medium-high heat. Add the olive oil and allow it to become very hot. Place the seasoned beef into the skillet and sear for about 3 minutes on each side or until it easily releases from the pan when flipped, ensuring a caramelized crust forms.
- Assemble in Slow Cooker: Pour the Rotel tomatoes to cover the bottom of the slow cooker. Lay the seared beef over the Rotel. Pour fresh lime juice and beef stock evenly over the meat. Sprinkle minced garlic, chili powder, cumin, oregano, smoked paprika, onion powder, and cayenne pepper on top to cover the meat.
- Slow Cook the Beef: Cover the slow cooker with the lid and set it to cook on low heat for 8 to 10 hours. Avoid cooking on high to ensure the meat becomes fork-tender and shreds easily without drying out.
- Shred the Beef: Once cooked and tender, shred the beef directly in the slow cooker using two forks, or transfer to a cutting board to shred while trimming any large fat pieces. Return shredded beef to the slow cooker and stir it into the cooking juices to keep it moist and flavorful. Keep the slow cooker on warm if not serving immediately.
- Serve: Serve the shredded beef straight from the slow cooker or transfer to a serving dish. Be cautious when using tongs directly from the pot due to the juices and possible grease. Perfect for assembling into tacos with your favorite toppings.
Notes
- For easier searing, cut the roast into two smaller pieces before cooking, but keep them large enough to shred easily.
- Low heat in the slow cooker is essential for tender beef; avoid using high heat.
- Remove any large chunks of fat after shredding to improve texture and flavor.
- This shredded beef can also be used for burritos, quesadillas, or nachos.
- Adjust cayenne pepper to control the heat level based on your preference.
- Leftover shredded beef can be refrigerated up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
