Description
Discover how to make delicious Slow Cooker Beef Tacos with our easy-to-follow recipe. Perfect for busy weeknights, these tacos are sure to become a family favorite!
Ingredients
- 2 pounds (907 g) (900 grams) beef chuck roast
- 1 tablespoon (15 ml) vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon (15 ml) (8 grams) chili powder
- 1 teaspoon (5 ml) (5 grams) ground cumin
- 1 teaspoon (5 ml) (5 grams) paprika
- 1 teaspoon (5 ml) (5 grams) dried oregano
- 1 teaspoon (5 ml) (5 grams) salt
- 1/2 teaspoon (3 ml) (2 grams) black pepper
- 1/2 cup (120 ml) beef broth
- 1 tablespoon (15 ml) lime juice
- 8-10 taco shells
- Optional toppings: diced tomatoes, chopped cilantro, shredded lettuce, sliced avocado, shredded cheese
Instructions
- Cut the beef chuck roast into large chunks.
- Heat the vegetable oil in a skillet over medium-high heat.
- Sear the beef chunks in the skillet until browned on all sides.
- Transfer the browned beef to the slow cooker.
- In the same skillet, add the chopped onion and cook until softened.
- Add the minced garlic to the onion and cook for 1 minute.
- Stir in the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper.
- Cook the spice mixture with the onion and garlic for 1-2 minutes.
- Pour the beef broth into the skillet, scraping up any browned bits from the bottom.
- Add the lime juice to the skillet and stir to combine.
- Pour the broth mixture over the beef in the slow cooker.
- Cover and cook on low for 8 hours, or until the beef is tender.
- Remove the beef from the slow cooker and shred with two forks.
- Return the shredded beef to the slow cooker and mix with the juices.
- Warm the taco shells according to package instructions.
- Fill each taco shell with the shredded beef.
- Add optional toppings such as diced tomatoes, chopped cilantro, shredded lettuce, sliced avocado, and shredded cheese.
- Serve the beef tacos immediately.
