Description
It has simple ingredients, it’s easy to make, and it’s a taco night you and your family will love.
Ingredients
Scale
- 3 pounds beef chuck roast
- 1 tablespoon avocado or olive oil
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 tablespoon smoked paprika
- 1 teaspoon cumin powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 limes
- 14 tortillas
Instructions
- Step: Trim any excess fat off of the chuck roast and cut the beef into 3–4-inch chunks.
- Step: Heat 1 tablespoon of oil in a skillet over medium-high heat and sear the beef chunks on all sides until browned.
- Step: Place the seared beef chunks into your crock pot and pour in the beef broth.
- Step: In a small bowl, mix together the chili powder, oregano, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper; reserve 2 tablespoons of the spice mix for later and sprinkle the rest evenly over the beef.
- Step: Cover and cook on low for 6–7 hours, or until the beef is tender and easy to shred.
- Step: Transfer the cooked beef chunks to a large plate or bowl, shred the beef using two forks, and mix in the reserved 2 tablespoons of seasoning and the juice of 1–2 limes.
- Step: Warm your tortillas and fill them with the shredded beef and your favorite taco toppings.
Notes
Searing adds flavor but can be skipped if short on time. Do not shred the beef in the crockpot to avoid excess grease.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 85 mg