Shredded Beef Tacos
Indulge in the ultimate comfort food with these mouthwatering Shredded Beef Tacos, a slow-cooked masterpiece brimming with bold, savory flavors. Perfectly seasoned beef chuck roast is seared to lock in its juices, then slow-cooked for hours with aromatic spices, onion, garlic, and a rich tomato-beef broth until it’s irresistibly tender and shreddable. Served on warm corn tortillas and topped with fresh cilantro, creamy avocado slices, and a spritz of lime, these tacos strike the perfect balance of hearty and fresh. Whether you’re planning a casual family dinner or a flavorful fiesta, this recipe is a foolproof way to impress. With simple ingredients and a hands-off cooking technique, these juicy, flavorful shredded beef tacos will quickly become a go-to favorite.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 2 tablespoons Olive oil
- 1 large Onion, diced
- 4 cloves Garlic cloves, minced
- 1.5 cups Beef broth
- 2 tablespoons Tomato paste
- 1 teaspoon Cumin
- 2 teaspoons Chili powder
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 leaves Bay leaves
- 12 pieces Corn tortillas
- 0.25 cup Fresh cilantro, chopped
- 1 whole Lime, cut into wedges
- 1 whole Avocado, sliced
Instructions
Start by seasoning the beef chuck roast with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat.
Sear the beef on all sides until browned, about 4-5 minutes per side. This step locks in the juices and adds flavor.
Transfer the seared beef to a slow cooker.
In the same skillet, reduce the heat to medium and add the diced onion. Sauté until soft and translucent, about 5 minutes.
Add the minced garlic to the skillet and cook for an additional minute until fragrant.
Pour the onion and garlic mixture over the beef in the slow cooker.
Add the beef broth, tomato paste, cumin, chili powder, oregano, and bay leaves to the slow cooker.
Cover and cook on low for 6-8 hours or until the beef is tender and can be easily shredded with a fork.
Remove the beef from the slow cooker, discard the bay leaves, and shred the meat using two forks.
Return the shredded beef to the slow cooker and mix well with the juices.
Warm the corn tortillas on a skillet or in the microwave.
Assemble the tacos by placing shredded beef onto each tortilla.
Top with chopped cilantro and avocado slices.
Serve with lime wedges for squeezing over the top.
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 670 mg | 29% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 2.8 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 808 mg | 17% | |
*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.
