How To Make Slow Cooker Shredded Beef Tacos
These beef tacos are made of beef that’s slow-cooked and shredded and served with avocados, lettuce, tomatoes, and loads of shredded cheese.
Serves:
Ingredients
- 2½lbschuck roast,or cross rib roast
- 1½tbspolive oil
- salt and freshly ground black pepper
- 14ozbeef broth
- 1½tbspchili powder
- ½tbspcumin
- ½tbsponion powder
- 1tspgarlic powder
- 1juice of lime
For Serving:
- warmed corn tortillas,or fresh flour tortillas
- romaine lettuce,chopped
- monterey jack,shredded, or cheddar cheese
- guacamole,or diced avocados
- sour cream
- fresh pico de gallo,or diced tomatoes
- lime juice,freshly squeezed
- hot sauce
Instructions
-
Heat olive oil in a large pot over medium-high heat. Dab both sides of beef dry with paper towels.
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Season beef with salt and pepper and sear in pot for about 3 minutes on each side until browned on both sides.
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Transfer beef to a 6 or 7 quart slow cooker. Pour beef broth over roast.
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Sprinkle chili powder, cumin, onion and garlic powder evenly over roast. Cover slow cooker and cook on Low heat for 8 hours.
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Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker (season with a little more salt if needed).
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Add in lime juice, cover with lid and cook on low an additional 5 to 10 minutes while preparing toppings and tortillas.
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Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander.
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Serve in warmed tortillas with desired toppings.
Nutrition
- Calories: 306.39kcal
- Fat: 13.96g
- Saturated Fat: 4.58g
- Trans Fat: 0.47g
- Monounsaturated Fat: 7.64g
- Polyunsaturated Fat: 1.65g
- Carbohydrates: 4.67g
- Fiber: 1.40g
- Sugar: 0.76g
- Protein: 41.98g
- Cholesterol: 120.96mg
- Sodium: 637.41mg
- Calcium: 49.38mg
- Potassium: 966.18mg
- Iron: 6.10mg
- Vitamin A: 36.09µg
- Vitamin C: 3.44mg
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