Ingredients
- 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
Instructions
- 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!
- Enjoy!
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