Name: Slow Cooker Shredded Beef Tacos
Total time: 585 min
Yield: 6 servings
Cuisine: Mexican-American
Ingredients: 3 lb beef chuck roast; to taste kosher salt; to taste black pepper; 1 tbsp vegetable oil; 1 whole yellow onion; 4 clove garlic; 2 tbsp chili powder; 2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 2 tbsp chipotle peppers in adobo sauce; 1 can canned diced tomatoes; 1 cup beef broth; 2 whole lime; 12 count corn tortillas; 1 bunch cilantro; 2 oz cotija cheese

← Recipes · Comfort · Slow Cooker Shredded Beef Tacos

520 cal36g protein38g carbs22g fat780mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch585 min activeShortcut565 min active

Everyday 25nothing beyond the everyday cabinet

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Slow Cooker Shredded Beef Tacos

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Comfort585 minBeginner friendly

Serves−6+· written for 6 — change it and the ingredients follow

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Ingredients

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beef chuck roasttrimmed and cut into large, fist-sized chunks3 lb

kosher saltto taste

black pepperfreshly groundto taste

vegetable oil1 tbsp

yellow onionsliced1 whole

garlicminced4 cloves

chili powder2 tbsp

ground cumin2 tsp

smoked paprika1 tsp

dried oregano1 tsp

chipotle peppers in adobo sauceminced, plus 1 tbsp of the adobo2 tbsp

canned diced tomatoes14.5 oz, undrained1 can

beef broth1 cup

limejuiced, plus wedges for serving2 whole

corn tortillaswarmed12 count

cilantrochopped1 bunch

cotija cheesecrumbled2 oz

Cook it to

Beef145°F / 63°C

Beef: then rest 3 minutes. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

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Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Pat the beef dry and season generously with salt and pepper.

2Heat the vegetable oil in a skillet over medium-high heat and sear the beef pieces on all sides until deeply browned, about 3 minutes per side. Transfer to the slow cooker.

3Lower the heat to medium, add the sliced onion to the skillet, and cook 4 minutes until softened. Stir in the garlic, chili powder, cumin, smoked paprika, and oregano for 30 seconds until fragrant.

4Add the chipotle peppers, adobo, diced tomatoes with their juice, and beef broth to the skillet and scrape up any browned bits. Pour everything over the beef in the slow cooker.

5Cover and cook on low for 8 hours, until the beef falls apart easily.

6Transfer the beef to a cutting board, shred with two forks, and discard any large pieces of fat. Skim excess fat from the cooking liquid, then return the shredded beef to the pot with the lime juice and enough liquid to keep it moist. Season with salt to taste.

7Warm the tortillas, fill with the beef, and top with cilantro, cotija, and lime wedges.