Shredded Beef Tacos Recipe
Twelve seasoned slow cooked shredded beef tacos. Lettuce, Tomato, and Cheese served on the side.
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Ingredients
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Beef Ingredients
Taco Toppings
Method
Beef Preparation
- 1
Sear the Beef
In a large skillet, heat olive oil over medium-high heat. Season the chuck roast with salt and pepper. Sear the roast on all sides until browned, about 3-4 minutes per side.
- 2
Prepare the Slow Cooker
Transfer the seared beef to a slow cooker. Add chopped onion, minced garlic, beef broth, cumin, chili powder, and paprika over the beef.
- 3
Cook the Beef
Cover the slow cooker and cook on low for 8 hours or until the beef is tender and can be easily shredded with a fork.
- 4
Shred the Beef
Once cooked, remove the beef from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker and mix well with the juices.
Taco Assembly
- 5
Prepare the Toppings
While the beef is cooking, wash and chop the lettuce and tomatoes. Set aside.
- 6
Warm the Tortillas
In a separate skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.
- 7
Assemble the Tacos
To assemble, place a generous amount of shredded beef onto each tortilla, then top with lettuce, tomato, and shredded cheese.
- 8
Serve
Serve the tacos immediately with the remaining toppings on the side.