Description
Tender, flavorful shredded beef slow-cooked with taco spices, green chiles, onion, garlic, and lime juice. Perfect for easy, crowd-pleasing tacos any night of the week.
Ingredients
1 (3-4 pound) chuck roast, fat trimmed
1 tablespoon olive oil
1 packet taco seasoning (or 2 tbsp homemade)
1 cup beef broth
1 (4 oz) can diced green chiles
1 small white onion, diced
3 cloves garlic, minced
2 tbsp lime juice
Salt and pepper, to taste
Corn or flour tortillas, for serving
Optional toppings: chopped cilantro, diced onion, cotija cheese, lime wedges, hot sauce
Instructions
1. Heat olive oil in a skillet over high heat. Season chuck roast with salt and pepper.
2. Sear beef on all sides until browned.
3. Transfer roast to Crock Pot.
4. Sprinkle taco seasoning over the roast. Pour in beef broth and lime juice.
5. Add diced onion, garlic, and green chiles around the meat.
6. Cover and cook on LOW for 8 hours or HIGH for 5-6 hours, until beef shreds easily.
7. Remove beef, shred with two forks, and return to juices in Crock Pot. Stir well.
8. Serve on warmed tortillas with desired toppings.
Notes
Store leftovers in an airtight container with cooking juices for up to 4 days in the refrigerator.
Freeze for up to 3 months; thaw in the fridge overnight before reheating.
This beef can also be used for burrito bowls, nachos, quesadillas, or sandwiches.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg