Shredded Beef Tacos

4.50 from 2 votes

With these Slow Cooker Shredded Beef Tacos, there's no chopping and the prep time falls under 20 minutes! Chuck roast goes for a braise in a savory, beefy broth kicked up with chipotle peppers and a simple blend of spices. Pile the meat high on corn or flour tortillas, and top it all off with your favorite taco toppings! It’s an easy, family-friendly meal the kids will love just as much as the grown-ups!

Prep Time15

Cook Time4

Total Time4 15

Course: Dinner, Main Course

Cuisine: Mexican, Tex-Mex

Keyword: Shredded Beef Tacos

Servings:

Calories: 544kcal

Author: Kelly Anthony

Ingredients

2 teaspoons Kosher salt
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
¼ cup all-purpose flour, separated
2 ½ - 3 pound beef chuck shoulder roast
2 tablespoons canola or avocado oil
1 cup low-sodium or unsalted beef broth
2 tablespoons adobo sauce (from a can of chipotles in adobo)
1 (14-ounce) can crushed fire-roasted tomatoes
Flour or corn tortillas for serving
Desired taco toppings

Instructions

Pat away the excess moisture from the exterior of the roast using a paper towel, and combine all of the spices in a small mixing bowl. Sprinkle the roast with half of the spice mixture. Rub it and pat the make sure it sticks. Then, sprinkle over 2 tablespoons of flour and rub that all over the roast as well. Set the roast aside.
Add the 2 tablespoons of oil to a large pan over medium-high heat and allow to come to temperature. Add the beef and sear for 3-4 minutes on each side, and transfer to the slow cooker.
Sprinkle the remaining 2 tablespoons of flour into the pan and whisk to combine. Add in the beef broth one big splash at a time, whisking after each addition. Allow the mixture to simmer for about 2 minutes, then add the remaining spices, adobo sauce, and crushed tomatoes.
Stir, remove from the heat, and carefully pour (or ladle) over the beef.
Cover and cook on the high setting for 4 hours or on low for 6 ½ to 8 hours.
Shred the beef, return to the slow cooker, and stir.
To serve, add the beef to warmed tortillas and top with desired taco toppings.

Nutrition