Shredded Beef Tacos
Tender, juicy roast beef slow cooked to perfection, then stuffed into fried taco shells for the perfect taco night!
Servings 6
Equipment
- 1 6-8 Quart Slow Cooker
Ingredients
- 3-5 lb Chuck Roast Arm, Shoulder or Rump Roast will also work
- Salt and Pepper to season the roast
- 1 tbs Avocado Oil or any other neutral oil
- 7 oz Can of Chipotle Sauce
- 1 Cup Beef Broth
Seasonings
- 1 tbs Garlic Powder
- 1 tbs Onion Powder
- 1 tbs Cumin
- 1 tbs Chili Powder
- 1 tbs Mexican Oregano
- A pinch of Nutmeg
- 25-30 Corn Tortillas (Small Flour tortillas will also work)
- 16 oz Bag of Chihuahua Cheese this can be found in the Mexican cheese section. Mozzarella would be a good substitute
- Pico De Gallo optional for topping
- Chopped Fresh Cilantro optional for topping
Instructions
- Generously season both sides of your roast with salt and pepper
- Add the oil to a skillet over medium high heat. Sear the roast on both sides. Remove it from the pan and place it in the bottom of the crockpot.
- Mix all of the seasonings listed above and sprinkle on top of the roast, followed by the chipotle sauce and beef broth. Cover and cook on high for 6-8 hours or low for 7-10. *See notes below about cooking times
- Once the meat is cooked, remove it from the crockpot and shred it up.
- Dip the tortillas in the juice left in the crockpot and add them to a skillet over medium/high heat. Place a layer of cheese and a spoonful or 2 of the shredded beef on each one. Fold in half and cook until golden brown and crispy.
- Fill with your favorite toppings and enjoy!
Notes
Cooking times may vary greatly depending on the size and type of roast you use as well as individual cooking appliances. The meat is ready when it is fall apart tender!
I have not tested this recipe in a pressure cooker so I do not know what the time would be for that.
You could also do this in a large stockpot on the stove. Cook it on low heat with the lid on until the meat is tender.
If you want to do it in the oven, cook it in a large pot with a lid at 350 for roughly 4 hours. AGAIN, timing is going to depend on several factors and the meat is done when it is fall apart tender.