Slow Cooker Shredded Beef Tacos
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 hrs
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Total Time
10 hrs 30 mins
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Servings
8
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Calories
670 kcal
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Course
Main Course
Slow Cooker Shredded Beef Tacos
Description
This recipe starts by browning a 3-pound chuck roast seared in olive oil to develop a flavorful crust. The roast then slow cooks all day with enchilada sauce and bouillon powder to infuse deep savory and slightly spiced flavors, while tenderizing the beef sufficiently to shred easily.
After shredding, the beef returns to its cooking juices to retain moisture and flavor. Tortillas, either flour or corn, are warmed by dipping them into the flavorful juices then heated briefly in a skillet. This step infuses the tortillas with flavor and softens them for folding.
The tacos are assembled with the shredded beef topped with finely diced white onions, crumbly queso fresco, and minced cilantro, adding freshness and mild tang to balance the richness of the meat. Lime wedges serve as an optional garnish for brightening each bite.
This preparation suits casual meals or gatherings where tender meat tacos are desired. The slow cooker method offers hands-off cooking and tender results, while the dipping step enhances flavor and texture in the finished tacos.
Ingredients
- 1 tablespoon olive oil
- 3 pounds chuck roast
- 1 tablespoon beef bouillon powder or 1 bouillon cube
- 1 can enchilada sauce 28 ounces
- 25-30 small taco tortillas flour or corn, 4 ½ inches each
- 1 white onion finely diced (about 1 cup
- 1 cup queso fresco
- 2 tablespoons cilantro minced
- lime for garnish
Instructions
- To a large cast-iron skillet over medium-high heat, add oil.
- Once the oil is hot, add the chuck roast to the skillet and sear on each side, just enough to brown (3-5 minutes per side).
- Add the seared beef to a crockpot. Top with bouillon powder and the enchilada sauce.
- Cover and slow cook on low for 10 hours.
- When ready, remove the chuck roast from the slow cooker and use two forks to shred. Add the shredded roast back to the juices in the slow cooker.
- Preheat a skillet to medium-high heat.
- Once hot, working one at a time, dip a tortilla into the juices in the crockpot. Add the tortilla to the hot skillet. While it is cooking, top with shredded roast, onion, queso fresco, and cilantro. Cook for 1-2 minutes. Use a spatula to remove from the skillet.
- Fold the tortilla in half. Serve with leftover juices from the slow cooker for dipping.
Notes
- Use homemade enchilada sauce or store-bought as preferred to control flavor intensity.
- Queso fresco adds a crumbly, mild cheese component; it can be substituted if unavailable.
- Prepare homemade flour tortillas or buy ready-made depending on convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 670 kcal
% Daily Value*
| Calories | 670kcal | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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