Description
This Slow Cooker Shredded Beef Tacos recipe features tender, flavorful beef chuck roast slow-cooked in a zesty salsa verde mixture, perfect for a delicious and easy taco night. The beef is browned for rich flavor, then slow-cooked until fork-tender, shredded, and served in warm tortillas with your choice of fresh toppings.
Ingredients
Scale
Main Ingredients
- 2 Tablespoons vegetable oil
- 2-3 pounds beef chuck roast, fat trimmed
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 (16-ounce) jar salsa verde (or your favorite salsa)
- 1 cup sweet onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons cumin
For Serving
- Tortillas (corn or flour, as preferred)
- Chopped cilantro (optional)
- Cheese (optional)
- Chopped red onion (optional)
- Avocado, sliced or diced (optional)
- Diced tomatoes (optional)
- Extra salsa (optional)
- Sour cream (optional)
Instructions
- Brown the Beef: Heat 2 tablespoons of vegetable oil over medium-high heat in a large skillet. Season both sides of the trimmed beef chuck roast with salt and black pepper. Once the oil is hot, brown the beef for about 2 minutes on each side to develop a rich flavor and appealing color.
- Prepare the Salsa Mixture: In a large bowl, mix together the jar of salsa verde, chopped sweet onion, minced garlic, and cumin until all ingredients are well combined to ensure even flavor throughout the beef.
- Load the Slow Cooker: Place the browned beef chuck roast into a 5-quart slow cooker. Pour the salsa mixture over the beef, making sure the roast is fully covered to allow it to cook evenly and absorb the flavors.
- Slow Cook the Beef: Set the slow cooker to low and cook for 6 to 8 hours, or alternatively set it to high and cook for 3 to 4 hours, until the beef reaches an internal temperature of 160°F or is fork-tender.
- Shred the Beef: About 30 minutes before the end of cooking, use two forks to shred the beef directly in the slow cooker. Stir the shredded beef into the salsa mixture thoroughly to keep the meat moist and flavorful.
- Serve: Warm tortillas and fill them with the hot shredded beef. Add your preferred toppings such as chopped cilantro, cheese, chopped red onion, sliced or diced avocado, diced tomatoes, extra salsa, or sour cream for a delicious taco experience.
Notes
- For best results, trim excess fat from the chuck roast before browning.
- If you prefer spicier tacos, use a salsa verde with added heat or mix in some jalapeño slices.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- To reheat, warm in a skillet or microwave until hot throughout.
- Use corn tortillas for a gluten-free option.
