Description
A simple and flavorful recipe for tender shredded beef tacos cooked in a crockpot with a blend of aromatic spices.
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 jalapeño, chopped (optional)
- 1 can diced tomatoes (14.5 oz)
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Taco shells or tortillas
- Toppings (lettuce, cheese, avocado, salsa, etc.)
Instructions
- Place the beef chuck roast at the bottom of the crockpot.
- Add the chopped onion, minced garlic, and optional jalapeño on top.
- Pour the diced tomatoes over everything, then sprinkle the spices. Cover and set the crockpot to cook on low for 8 hours or on high for 4 hours.
- Once cooked, remove the beef and shred it using two forks. Serve in taco shells or tortillas with your favorite toppings.
Notes
Store leftover shredded beef in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg