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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- 3-4 lb chuck roast
- salt & pepper
- olive oil
- 2 TBSP of butter
- 1 onion sliced
- 2 cups of beef broth
- 1 TBSP of minced garlic
- 1/4 cup of green chiles
- 1/2 tsp salt
- 1/4 tsp cayenne
- 2 tsp chili powder
- 1 tsp each of cumin cilantro, black pepper
- White Corn Tortillas
- Shredded Monterey Jack Cheese
- Season your chuck roast with salt, pepper, and garlic on all sides.
- Get your skillet nice and hot over medium high heat and sear your roast on all sides. This step can be skipped, but I really like the added flavor this adds to the final product!
- Once you have a nice sear on your roast go ahead and remove that from the pan and place it into your slow cooker.
- Reduce the heat on your skillet and add in the butter and onions.
- Let those onions cook down just a little bit and add beef broth, minced garlic, green chiles, salt, cayenne, chili powder, cumin, cilantro, and black pepper.
- Stir everything together and let that come to a simmer making sure to scrape all of that good flavor off the bottom of the pan let behiind from searing your roast.
- Pour the onion and broth mixture over the chuck roast in your slow cooker and add the lid.
- Let that cook on low for 6-8 hours or until the meat is tender and shreds easily with a couple of forks.
- Once your meat is tender shred it and allow it to soak in the juices in your slow cooker.
- To make your tacos get a large skillet over medium heat and add in a little bit of oil, or butter.
- Place white corn tortillas into the hot oil and top each tortilla with a little bit of your favorite cheese, and a scoop of the shredded beef.
- Fold over each of your tacos and allow them to cook on both sides until they are crispy and golden brown.
- Top with fresh cilantro and serve with your favorite taco fixings!