Tuesday, February 2, 2016

Slow Cooker Shredded Beef Tacos

If it were up to my husband and me we would eat chicken pretty much every day of the week. Since having kids we try to give them a variety of food choices to expand their pallets.

We gave this shredded beef taco recipe a try and it was awesome!

I love using the crock pot. It's so easy to throw everything in and forget about it until dinnertime, even if you need to do a little prep before forgetting about it. I also love the smell that fills the house when using the crock pot!

This recipe calls for searing the meat before placing it into the crock pot. A lot of times the beef turns out dry and bland, but this beef recipe turned out so moist and flavorful that I admit I ate some right out of the crock pot!!

Well, let's stop talking about how amazing this meal is and let's get started!




  • 2 Tbs EVOO, divided
  • 2 lbs boneless chuck roast
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1 cup beef broth
  • 2 Tbs tomato paste
  • 1 small onion, diced
  • 5 cloves garlic, grated
  • Tortillas

Start by mixing together the spices in a small bowl (chili powder, cumin, paprika). Rub on all sides of the chuck roast.

Heat 1 Tbs EVOO in a larger skillet over medium-high heat. Sear the beef, about 2 minutes on each side. Place in the crock pot.


Add the remaining 1 Tbs oil to the skillet and then the onion. Saute for 2-3 minutes and then add the garlic for another minute. 


Add the beef broth to the skillet and deglaze the pan. Add the tomato paste and bring to a boil. Simmer and lower heat, about 5 minutes, until sauce is thicker and reduced a bit.



Pour the sauce over the chuck roast and cover. Cook on low for 6-8 hours or high for 3-4 hours, until the beef shreds easily.




Shred the beef with 2 forks and then add to the tortillas. Top with your favorite veggies, cheese, sour cream, or guacamole, if desired!


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