Slow Cooker

Slow-Cooker Shredded Beef Tacos

by:
June  4, 2019
4.4
7 Ratings
Slow-Cooker Shredded Beef Tacos
Photo by Morgan Ione Yeager
  • Cook time 10 hours
  • Makes 8 tacos
Author Notes

Excerpted from Instant Pot Miracle 6 Ingredients or Less © 2018 by Ivy Manning. Photography © 2018 by Morgan Ione Yeager. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Fall-apart-tender beef braised in a slightly spicy tomato-chipotle mixture makes a great filling for taco Tuesdays. If you can’t find Ro-Tel tomatoes, substitute another brand of diced tomatoes with green chilies. —Food52

What You'll Need
Ingredients
  • Tacos
  • 1 tablespoon olive oil
  • 2 1/4 pounds beef chuck roast, cut into 6 large pieces
  • Salt and freshly ground black pepper
  • 1 cup beef broth
  • 1 (10-ounce) can Ro-Tel tomatoes, with juice
  • 3 medium garlic cloves, chopped
  • 2 chipotle peppers in adobo, chopped
  • 1 tablespoon cumin seeds
  • 8 (6-inch) flour tortillas, warmed
  • Optional garnishes
  • Guacamole
  • Shredded cheddar cheese
  • Shredded romaine lettuce
Directions
  1. Heat a large pot over medium-high heat and add the oil. Season the beef liberally with salt and pepper, then sear in the oil, cooking until browned all over, about 8 minutes. Transfer to a plate.
  2. Add the broth and cook, scraping up any browned bits on the bottom of the pot.
  3. Transfer this broth and the reserved meat to a slow cooker. Add the tomatoes, garlic, chipotle peppers, and cumin and stir to combine. Turn the meat in the tomato mixture to coat.
  4. Slow cook on low for 9 to 10 hours, or until meat is fall-apart-tender.
Tags:

See what other Food52ers are saying.

  • Christine Gilpen
    Christine Gilpen
  • megomiles
    megomiles
  • Jacquie
    Jacquie

Popular on Food52

4 Reviews

megomiles
megomiles November 8, 2023
Spicy saucy tender shredded beef tacos, heck yeah! We loved these tacos. Used only a pound of beef chuck for this recipe. I was able to sear then put in slow cooker with other called ingredients; it was done in 4 hours on low. It smelled so good, we couldn't wait to eat it. Loved these tacos!
 
Jacquie
Jacquie February 10, 2021
I prepared the beef yesterday, made tacos tonight. This taco meat was a hit! I added Lipton Onion Soup mix because I didn't commit fully to tacos. I cooked the meat in a low oven... cuz I wanted dry heat. after the meat was cooked, I shredded and combined with the juices and refrigerated overnight. I put the meat in a pan with a little broth and heated. Some pieces were crispy and combined with the moist. Scrumptious. Taco heaven.
 
Jacquie
Jacquie February 10, 2021
I prepared the beef yesterday, made tacos tonight. This taco meat was a hit! I added Lipton Onion Soup mix because I didn't commit fully to tacos. I cooked the meat in a low oven... cuz I wanted dry heat. after the meat was cooked, I shredded and comined with juices and refrigerated overnight. I put the meat in a pan with a little broth and heated. Some pieces were crispy and combined with the moist. Scrumptious. Taco heaven.
 
Christine G.
Christine G. June 12, 2019
I made this recipe for dinner tonight and it was amazing. The braised shredded beef was succulent and flavorful. I had half a vadalia onion in my fridge and caramelized it in the same pan I browned the beef in. I also added a jar of fire roasted green chillies. This recipe is as good .....if not better then your favorite Mexican cantina! Make sure you have plenty of margaritas!