Crock Pot Shredded Beef Tacos

Total Time: 6 hours 30 minutes
Servings: 14 tacos

Ingredients

• 3 pounds beef chuck roast

• 1 tablespoon 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 corn tortillas

Instructions

1. Prepare the Meat: Cut the beef chuck roast into 3-4” chunks.

2. Sear the Beef: Add oil to a skillet over medium-high heat. Once the oil is hot, add the beef chunks to the skillet without overcrowding. Sear the beef on all sides. You may need to work in batches.

3. Slow Cook: Transfer the seared beef and beef broth to your crockpot.

4. Season the Beef: Mix together the chili powder, dried oregano, smoked paprika, cumin powder, garlic powder, onion powder, salt, and pepper. Save 2 tablespoons of this spice mixture for later. Sprinkle the remaining spice mixture over the beef in the crockpot. Cook on low for 6-7 hours.

5. Shred the Beef: Once the beef is done, transfer the chunks to a plate. Shred the beef using two forks. Mix in the 2 remaining tablespoons of seasoning and juice from 1-2 limes (to taste).

6. Assemble Tacos: Warm the corn tortillas and assemble your tacos with the shredded beef and your favorite taco toppings.

Notes

• Optional Searing: Searing the chuck roast before adding it to the crockpot is optional but recommended for added flavor.

• Shredding Tip: Don’t shred the beef in the slow cooker to avoid greasiness.

• Lime Juice: For a strong citrus flavor, use 2 limes. Start with one lime and add more juice if needed to taste.