Shredded Beef Tacos

Tacos

I don’t know about you but I’m always trying to come up with ways to use up chuck roasts that we have in the freezer. These shredded beef tacos that are made in the Crockpot are a great way to do this and they are absolutely delicious! They make an easy weeknight dinner that the whole family will love! Each family member’s taco can be tailored to their liking by adding different toppings. 

These shredded beef tacos are simple to throw together. First, get out your Crockpot and turn on low. Then, season a 4 pound chuck roast with salt, pepper, and garlic powder on both sides and place into an already-hot skillet over medium heat with a little bit of olive oil. Sear the roast on each side. Once you have a nice sear on each side of the meat, pull it out of the skillet and place it into your slow cooker. 

Next, reduce the heat of the skillet and add in 2 tablespoons of butter and let it melt, then add in 1 sliced onion. Let the onions cook for a few minutes before adding in 1 tablespoon of minced garlic and cook for about 30 seconds. Then, add 2 cups of beef broth, ¼ cup of green chiles, and all of the seasonings: ½ teaspoon of salt, ¼ teaspoon of cayenne, 2 teaspoons of chili powder, and 1 teaspoon each of cumin, cilantro, and black pepper. Stir this all together well, and bring up to a simmer making sure to scrape the bottom of the pan to get all of that yummy flavor mixed in. Pour the onion and liquid mixture into the Crockpot all over the chuck roast and place the lid on. Cook this on low for about 6-8 hours.

After about 6-8 hours of cooking, the meat should be nice and tender and very easy to shred with a fork. Go ahead and shred all of the meat with two forks and add it all back into the slow cooker to soak up all of the yummy juices. Now it is time to assemble and cook the tacos! Get out a large skillet and place over medium heat with a little bit of oil or you can use butter. Once the oil is hot, place a corn tortilla in the skillet and add your favorite cheese and a scoop of the shredded meat. I like to use white corn tortillas and the cheese I prefer for this is shredded monterey jack cheese. Then just fold over each taco and allow them to cook on both sides until they are crispy and a nice golden brown.

I love to enjoy these tacos topped with some fresh cilantro and sour cream, but you can add any of your favorite taco fixings! These easy and delicious tacos feed a crowd but if you do have some meat leftover, throw it in the freezer and pull it out when you need a quick weeknight meal! The tender meat is so good in these tacos and is so flavorful! They are also the perfect size for kids to hold on to! 

Helpful Tips and Frequently Asked Questions

• Make sure the chuck roast is completely thawed.

• Searing the chuck roast is optional but it adds delicious flavor.

• Fresh cilantro is delicious to add to the tacos as well as any of your favorite taco fixings!

• Cooking on low is ideal for this recipe so the meat gets nice and tender.

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