Slow Cooker Beef Tacos
Savor the rich, melt-in-your-mouth flavor of Slow Cooker Beef Tacos—a recipe that turns tender beef chuck roast into a taco night masterpiece with minimal effort! Perfectly seasoned with a blend of chili powder, cumin, and paprika, this dish is slow-cooked for hours, allowing the meat to become irresistibly juicy and infused with bold, savory spices. The addition of sautéed onions and garlic deepens the flavor, while a tangy tomato-infused broth ties it all together. Serve the shredded beef in warm corn tortillas and customize with your favorite toppings like crisp lettuce, fresh tomatoes, creamy sour cream, or zesty salsa. With just 15 minutes of prep and a hands-free cooking time, these tacos are a delicious and stress-free way to bring restaurant-quality Mexican flavors to your table!
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 1 cup Beef broth
- 2 tablespoons Tomato paste
- 1 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Oregano
- 12 small Corn tortillas
- 1 optional Toppings (shredded lettuce, diced tomatoes, shredded cheese, sour cream, salsa)
Instructions
Pat the beef chuck roast dry with paper towels and season both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, approximately 2 minutes per side. Transfer the beef to the slow cooker.
In the same skillet, add the diced onion and sauté until softened, about 3 minutes. Add the minced garlic and cook for an additional 30 seconds. Transfer the onion and garlic mixture to the slow cooker.
In a small bowl, whisk together the beef broth, tomato paste, chili powder, cumin, paprika, and oregano until smooth. Pour the mixture over the beef in the slow cooker.
Cover the slow cooker with its lid and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the beef is tender and easily shreds with a fork.
Remove the beef from the slow cooker and use two forks to shred the meat. Return the shredded beef to the slow cooker and stir it into the juices to keep it moist and flavorful.
Warm the corn tortillas in a dry skillet over medium heat or wrap them in foil and heat in a preheated oven at 350°F (175°C) for 5-10 minutes.
Assemble the tacos by spooning the shredded beef onto the tortillas and adding your favorite toppings such as shredded lettuce, diced tomatoes, shredded cheese, sour cream, or salsa.
Serve immediately and enjoy!
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 647 mg | 28% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 2.9 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 5.1 mg | 29% | |
| Potassium | 618 mg | 13% | |
*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.
