Crockpot Beef Tacos
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
8 hrs
-
Total Time
8 hrs 10 mins
-
Servings
12 servings
-
Calories
236 kcal
-
Course
Main Course
-
Cuisine
Mexican
Crockpot Beef Tacos
Description
This recipe begins by seasoning and searing a beef chuck roast to develop a deep browned crust that enhances the overall flavor of the dish. The roast is then placed in a crockpot and topped with garlic powder, onion powder, cumin, and chunky salsa. The slow cooker cooks the beef on low for 7-8 hours or high for 4-5 hours until the meat easily pulls apart with a fork.
After cooking, the beef is shredded, discarding fat, then combined back with its cooking juices in the crockpot to maintain moisture and infuse flavor. The result is tender, richly seasoned shredded beef ideal for filling soft or crispy tortillas.
These beef tacos can be served with any desired toppings such as salsa, cheese, lettuce, or sour cream to customize the meal. The recipe notes encourage searing the meat first to add complexity but allow skipping this step for convenience. An Instant Pot version cooks the beef under pressure with added broth for quicker preparation.
Leftover shredded beef stores well in the refrigerator for several days and freezes in portions for longer preservation. Reheating options include stovetop, microwave, or crockpot warming settings.
Ingredients
- 2.5 - 3 pound beef chuck roast
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 2 Tablespoons vegetable oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 16 ounces chunky salsa jarred
- tortillas for serving
- Taco toppings for serving
Instructions
- Season the chuck roast on both sides with the salt and pepper.
- On the stove, heat a large skillet to medium-high heat. Once hot, add the vegetable oil. Sear the roast for about 3-5 minutes per side, or until a deep golden brown.
- Place the seared roast into a 6-8 quart crockpot. Sprinkle the garlic powder, onion powder, and cumin on top. Pour the salsa directly on top of the roast. Cook on low heat for 7-8 hours or high heat for 4-5 hours, until shreddable. The longer you let it cook, the easier it will shred.
- Remove the roast from the crockpot. Shred the meat, discarding any fatty bits. Place the shredded meat back into the crockpot and stir it with the accumulated juices. Taste and add more salt if necessary. Serve immediately with tortillas, along with your favorite taco toppings.
Notes
- Searing the beef before slow cooking enhances flavor but can be skipped if pressed for time.
- Use your preferred chunky salsa; mild options work well for balanced heat.
- Instant Pot method involves adding ingredients with 1 cup broth, pressure cooking for 1 hour, and natural release before shredding.
- Store leftovers in airtight containers refrigerated up to 4 days and reheat gently to maintain moistness.
- Freeze shredded beef in small portions for up to 3 months; thaw overnight in refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 3g | 1% |
| Protein | 22g | 44% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 456mg | 19% |
| Potassium | 488mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 197IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
