This slow cooker chuck roast taco recipe is super simple and perfect for a busy day. Just toss the beef with some spices, let it cook, and it’ll be ready to shred!
I love making these tacos because the beef turns out so tender and flavorful. I often pile on the toppings and pretend I’m at a taco truck! 🌮
Ingredients & Substitutions
Chuck Roast: This is the star of the dish! Chuck roast is perfect for slow cooking because it turns tender and juicy. If you need a leaner option, try using a sirloin roast instead.
Spices: Chili powder, cumin, and smoked paprika bring amazing flavor. If you’re out of smoked paprika, regular paprika works too. You can also swap in taco seasoning if that’s what you have on hand!
Beef Broth: This adds moisture and depth. You can use vegetable broth if you’re looking for a lighter option or want to make it vegetarian. Just remember that it will change the flavor a bit.
Tortillas: Corn tortillas are traditional, but feel free to use flour ones if you prefer. You can also try lettuce wraps for a low-carb version!
How Do I Achieve Perfectly Shredded Beef?
To get that perfect shredded beef, follow these steps:
- After slow cooking, let the roast rest for a few minutes before shredding. This helps keep it juicy.
- Use two forks to shred the beef. Pull the meat apart in the direction of the grain for the best texture.
- Be sure to mix the shredded beef back into the cooking juices. This will keep it moist and flavorful.
This technique ensures your tacos are filled with delicious and tender meat every time!
Easy Slow Cooker Chuck Roast Tacos
Ingredients You’ll Need:
- 3 to 4 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 1 small onion, finely chopped
- Corn or flour tortillas, for serving
- Fresh cilantro, chopped, for garnish
- Chopped white onion, for garnish
- Lime wedges, for serving
- Guacamole or mashed avocado, for serving
- Your favorite hot sauce or salsa, for drizzling
How Much Time Will You Need?
This recipe will take about 15 minutes for prep and then 4 to 10 hours cooking time, depending on whether you use the low or high setting on your slow cooker. It’s a hands-off meal, just let the slow cooker do its magic!
Step-by-Step Instructions:
1. Prepare the Spice Mix:
In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and crushed red pepper flakes (if using). This is what will make your beef flavorful!
2. Season the Roast:
Rub the spice mixture all over the chuck roast evenly. Make sure to coat it well for maximum flavor.
3. Sear the Meat:
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the roast and sear it on all sides until it’s browned, about 3 minutes per side. This step adds a wonderful depth of flavor.
4. Cook in the Slow Cooker:
Transfer the seared roast to the slow cooker. Pour in the beef broth and scatter the chopped onion on top. Cover and cook on low for 8 to 10 hours, or on high for 4 to 6 hours, until the meat is very tender and easy to shred.
5. Shred the Beef:
Once done, remove the roast from the slow cooker and shred the beef using two forks. Discard any large pieces of fat. Return the shredded beef back to the slow cooker to soak up those delicious juices.
6. Warm the Tortillas:
To serve, warm the tortillas by lightly toasting them in a skillet or directly over a gas flame until they’re pliable and slightly charred. This adds a nice texture!
7. Assemble the Tacos:
Place a generous amount of shredded beef onto each tortilla. Top with chopped onions, fresh cilantro, and a spoonful of guacamole. Drizzle with your favorite hot sauce or salsa.
8. Serve:
Serve the tacos with lime wedges on the side for squeezing over the top. Enjoy your delicious, tender tacos!
These slow cooker chuck roast tacos are not only simple to prepare but also bursting with flavor. Perfect for a weeknight dinner or a weekend gathering. Enjoy!
FAQ for Easy Slow Cooker Chuck Roast Tacos
Can I Use Frozen Chuck Roast in This Recipe?
Yes, you can use frozen chuck roast! Just make sure to thaw it completely in the refrigerator overnight before seasoning and cooking. Alternatively, you can cook it from frozen on high in the slow cooker for an additional 1-2 hours. Always ensure it’s cooked to an internal temperature of 145°F.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can season and sear the chuck roast the night before and store it in the fridge. In the morning, just add it to the slow cooker with the broth and onions. The flavors might even deepen as they sit!
How Do I Store Leftovers?
Any leftovers can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm them in the microwave or on the stove until heated through. Alternatively, you can freeze the shredded beef for up to 3 months for a convenient meal later on!
What Are Some Topping Suggestions?
In addition to chopped onions and cilantro, you can get creative with toppings! Try adding shredded cheese, diced tomatoes, sour cream, jalapeños, or pickled red onions. Each topping adds a unique flavor to your tacos!
