Shredded Beef for Tacos
Transform your taco night with this mouthwatering Shredded Beef for Tacos recipe, a perfect blend of bold flavors and tender, slow-cooked goodness. Juicy beef chuck roast is seared to perfection, then simmered with a tantalizing mix of chipotle peppers, smoky paprika, and zesty lime juice for hours until irresistibly tender. The addition of diced tomatoes with green chiles and a fragrant medley of spices creates a rich, flavorful sauce that soaks into the beef, making every bite unforgettable. Perfect for tacos, burritos, or even taco bowls, this easy-to-make recipe shines whether you’re using a slow cooker or Dutch oven. Top with fresh cilantro and pair with your favorite toppings for a fiesta of flavor in every bite!
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 4 Garlic cloves, minced
- 1 cup Beef broth
- 1 14-ounce can Diced tomatoes with green chiles (e.g., Rotel)
- 2 peppers Chipotle peppers in adobo sauce, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lime juice
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
Instructions
Trim any excess fat from the beef chuck roast and cut it into 3-4 large chunks for easier handling.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Sear the beef chunks on all sides until browned, about 2-3 minutes per side. Transfer the beef to a slow cooker or set it aside if using a Dutch oven.
In the same skillet or Dutch oven, sauté the diced onion until soft and translucent, about 3-4 minutes.
Add the minced garlic and cook for 30 seconds, until fragrant.
If using a slow cooker, transfer the onions and garlic to the cooker. If using a Dutch oven, keep them in the pot.
Add the beef broth, diced tomatoes with green chiles, chopped chipotle peppers, ground cumin, smoked paprika, chili powder, oregano, salt, and black pepper to the slow cooker or Dutch oven. Stir to combine.
Place the beef chunks back into the slow cooker or Dutch oven, making sure they're submerged in the liquid.
If using a slow cooker, cook on low for 8 hours or high for 4-5 hours until the beef is fork-tender. If using a Dutch oven, bring the mixture to a boil, then reduce the heat to low, cover with a lid, and simmer for 3-4 hours, checking occasionally.
Once the beef is tender, remove it from the slow cooker or pot and shred it using two forks.
Return the shredded beef to the cooking liquid to keep it moist and stir in the lime juice.
Taste and adjust seasoning if necessary. Serve the shredded beef warm in tacos, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 799 mg | 35% | |
| Total Carbohydrate | 7.6 g | 3% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.7 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 641 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
