Description
This Slow Cooker Pulled Beef Tacos recipe features melt-in-your-mouth shredded beef chuck roast slow-cooked with aromatic Mexican spices and savory broth. Perfectly tender and flavorful, this versatile beef is ideal for stuffing into warm tortillas, burritos, or bowls, making it a comforting and easy meal for any day.
Ingredients
Main Ingredients
- 2 pounds beef chuck roast
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
Spices
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
To Serve
- Tortillas (corn tortillas for gluten free)
- Your choice of taco toppings (such as shredded cheese, lettuce, salsa, sour cream, avocado)
Instructions
- Prepare the ingredients: Slice the onion and mince the garlic finely to ensure even cooking and balanced flavor infusion throughout the beef.
- Assemble in slow cooker: Place the beef chuck roast in the slow cooker. Add the sliced onion, minced garlic, beef broth, chili powder, cumin, paprika, and season with salt and pepper to taste. The broth and spices will create a flavorful base to tenderize and infuse the beef.
- Cook the beef: Cover and cook on low for 8 hours, or alternatively on high for 4 to 5 hours. Cooking low and slow will result in more tender, shreddable meat.
- Shred the beef: Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker to mix with the cooking juices, enhancing flavor and moisture.
- Serve the tacos: Warm your tortillas, then fill them with the shredded beef and your favorite toppings such as cheese, lettuce, salsa, sour cream, or avocado. Enjoy fresh for a delicious meal.
Notes
- For extra tang and depth, add freshly squeezed lime juice or chopped chipotle peppers in adobo sauce before cooking.
- Leftover shredded beef makes excellent fillings for burritos, nachos, or as a protein-rich addition to salads.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican Inspired
