Description
These flavorful Slow Cooker Shredded Beef Tacos are made with tender chuck roast slow-cooked in salsa verde, onion, garlic, and cumin. The beef becomes irresistibly juicy and easy to shred, perfect for piling high in your favorite tortillas and garnishes for a simple yet crowd-pleasing main course.
Ingredients
Units
Scale
For the Shredded Beef
- 2 Tablespoons vegetable oil
- 2–3 pounds beef chuck roast, fat trimmed
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
For the Salsa Mixture
- 1 (16-ounce) jar of salsa verde (or your favorite salsa)
- 1 cup sweet onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons cumin
To Serve
- 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. Sprinkle both sides of the trimmed beef chuck roast with salt and pepper. Once the oil is hot, brown the beef for about 2 minutes on each side to develop flavor and color.
- Prepare the Salsa Mixture: In a large bowl, combine the salsa verde, chopped sweet onion, minced garlic, and cumin. Stir well to mix all the ingredients thoroughly.
- Load the Slow Cooker: Place the browned chuck roast in a 5-quart slow cooker. Pour the prepared salsa mixture over the beef, ensuring the roast is fully covered by the salsa for even cooking and flavor.
- Slow Cook: Set the slow cooker to low and cook for 6–8 hours, or to high for 3–4 hours. The beef should reach an internal temperature of 160°F or be fork-tender when done.
- Shred the Beef: With about 30 minutes left, use two forks to shred the beef directly in the slow cooker. Mix the shredded beef thoroughly into the salsa mixture, making sure all meat is submerged to keep it moist.
- Serve: Serve the hot shredded beef in warmed tortillas, topping with your favorite garnishes such as chopped cilantro, cheese, red onion, avocado, diced tomatoes, extra salsa, or sour cream as desired.
Notes
- Brown the beef before slow cooking for maximum flavor depth.
- Use salsa verde for a tangy, mild heat, or swap for your favorite salsa for a different flavor profile.
- Shredding the beef and mixing it back into the juices helps keep it moist and flavorful.
- Leftover shredded beef is great for quesadillas, burritos, or taco salads.
- This recipe is naturally gluten free if you use gluten-free tortillas.
Nutrition
- Serving Size: 1/6 of recipe (approximately 1/2 cup beef plus garnishes and 2 tortillas per serving)
- Calories: 410
- Sugar: 3g
- Sodium: 740mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
