Slow Cooker Tacos
Make delicious Slow Cooker Tacos with tender chuck roast cooked for hours in taco seasoning. Easy recipe with only 20 minutes prep time for perfect family dinner.
Equipment
- large skillet
- slow cooker
- knife
- cutting board
- measuring cups
- measuring spoons
- mixing bowl
- forks
Ingredients
Main Ingredients
- 2 pounds boneless chuck roast cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 packet taco seasoning mix 1 ounce
- 1 cup low-sodium beef broth
- 1 can diced tomatoes 14.5 ounces, undrained
- 1 medium yellow onion finely chopped
- 1 jalapeño seeded and finely chopped
- 2 cloves garlic minced
Taco Assembly
- 8 small flour tortillas warmed
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the cubed chuck roast and sear for 2-3 minutes per side until browned.
- Transfer the seared beef to a slow cooker. Sprinkle the taco seasoning mix evenly over the beef.
- Add the beef broth, diced tomatoes, chopped onion, jalapeño, and minced garlic to the slow cooker. Stir gently to combine.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and easily shreds with a fork.
- Once cooked, shred the beef directly in the slow cooker using two forks. Stir the shredded beef into the sauce to coat evenly.
- Warm the flour tortillas in a dry skillet or microwave until soft and pliable.
- Assemble the tacos by spooning the beef mixture onto the center of each tortilla. Top with shredded cheddar cheese, shredded lettuce, sour cream, and chopped cilantro.
- Serve immediately and enjoy!
Notes
Once cooked, shred the beef directly in the slow cooker using two forks. Stir the shredded beef into the sauce to coat evenly.