Description
Juicy, tender shredded beef nestled in warm taco shells, topped with fresh ingredients and zesty flavors.
Ingredients
Scale
- 2 pounds beef chuck roast
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Taco shells
- Shredded cheese
- Lettuce, diced tomatoes, and other toppings as desired
Instructions
- Begin by placing the beef chuck roast in the slow cooker. Add the chopped onion, minced garlic, and beef broth.
- Season with chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
- Cover and cook on low for 480 minutes or on high for 240 minutes, until the beef is fork-tender.
- Once cooked, remove the beef from the slow cooker and shred it using two forks.
- Return the shredded beef to the slow cooker, mixing it with the flavorful juices.
- Serve your tasty beef mixture in taco shells and top with shredded cheese, lettuce, and diced tomatoes, adding any additional toppings you love.
Notes
Consider pairing with simple sides like Mexican rice or black beans. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg