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Shredded Beef Tacos

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These shredded beef tacos take just minutes to prep and then the slow cooker does all the work! With tender beef and bold flavors, this dish is perfect for a busy weeknight meal.

  • Author: Kylie
  • Prep Time: 10 minutes
  • Cook Time: 4 hours 10 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 8 servings 1x
  • Category: Main Dish
  • Method: Stove Top + Slow Cooker
  • Cuisine: Mexican

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 3 pound beef chuck roast
  • 1 yellow onion, roughly chopped
  • 8 cloves garlic, smashed
  • 3 tablespoons taco seasoning
  • 2 teaspoons chipotle in adobo
  • 3/4 cup orange juice
  • 2 tablespoons lime juice
  • 14.5 ounce can beef stock
  • 2 bay leaves
  • Kosher salt
  • fresh cracked pepper
  • flour tortillas
  • diced onion
  • fresh cilantro
  • queso fresco

Instructions

  1. Heat olive oil in a large pot over medium-high heat.
  2. Season roast with salt and pepper on all sides. Sear the roast, cooking each side for about 1-2 minutes or until a dark golden brown crust forms. Transfer beef to the insert of a large slow cooker.
  3. Don’t wipe out the pan. Add another drizzle of olive oil if the pan seems dry. Add onion, garlic, taco seasoning, chipotles in adobo, and a couple pinches of salt and pepper to the pan. Cook, stirring frequently for 3 minutes. Add a splash of stock to deglaze the pan and scrape all the yummy bits off the bottom. Then transfer veggies to the slow cooker.
  4. Pour orange juice, lime juice, and beef stock into the slow cooker. Stir in a few pinches of salt and pepper along with the bay leaves.
  5. Cover and cook on high for 4-5 hours or low for 8-10 hours. You’ll know the beef is done when it falls apart.
  6. Shred beef and discard veggies. Return beef to cooking liquid until you’re ready to eat.
  7. Serve shredded beef in flour tortillas, diced onion, fresh cilantro, and queso fresco.
  8. If you loved this recipe, please leave a 5-star rating and review below!

Notes

    • Avoid soggy tacos: Use a slotted spoon to remove the beef from the cooking liquid before serving.
    • Warm your tortillas: Heat tortillas in a dry skillet or microwave for the best texture.
    • Adjust spice level: Use more or less chipotle in adobo to control the heat to your liking.
    • Keep toppings simple: Stick with fresh ingredients like cilantro and onion to let the beef shine.

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Find it online: https://midwestfoodieblog.com/shredded-beef-tacos/