Description
This Slow Cooker Shredded Beef Tacos recipe delivers tender, flavorful beef cooked to perfection in a salsa verde sauce. Using a beef chuck roast slow-cooked to fork-tender texture, this dish is perfect for easy weeknight dinners or casual gatherings. The beef is browned first for a depth of flavor, then slow-cooked with a savory mix of salsa, onions, garlic, and cumin. Serve the juicy shredded beef in warmed tortillas with your choice of fresh toppings like cilantro, cheese, avocado, and sour cream for a delicious Mexican-inspired meal.
Ingredients
Scale
Main Ingredients
- 2 Tablespoons vegetable oil
- 2-3 pounds beef chuck roast, fat trimmed
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 (16-ounce) jar of salsa verde (or your favorite salsa)
- 1 cup sweet onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons cumin
For Serving
- Tortillas (corn or flour, as preferred)
- Chopped cilantro (optional)
- Cheese (optional)
- Chopped red onion (optional)
- Avocado, sliced or diced (optional)
- Diced tomatoes (optional)
- Extra salsa (optional)
- Sour cream (optional)
Instructions
- Brown the Beef: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Season the trimmed beef chuck roast with salt and black pepper on both sides. Once the oil is hot, brown the beef for about 2 minutes on each side to develop flavor and color.
- Prepare the Salsa Mixture: In a large bowl, combine the salsa verde, chopped sweet onion, minced garlic, and cumin. Stir well until all the ingredients are thoroughly mixed.
- Load the Slow Cooker: Place the browned chuck roast into a 5-quart slow cooker. Pour the prepared salsa mixture over the beef, making sure the roast is fully covered with the salsa to ensure even cooking and maximum flavor penetration.
- Slow Cook: Set the slow cooker to low and cook for 6 to 8 hours, or on high for 3 to 4 hours. The beef should reach an internal temperature of 160°F and become fork-tender.
- Shred the Beef: About 30 minutes before the end of cooking time, use two forks to shred the beef directly in the slow cooker. Stir the shredded beef into the salsa mixture, ensuring all meat is submerged to keep it moist and flavorful.
- Serve: Warm tortillas and fill them with the hot shredded beef. Top with your preferred garnishes such as chopped cilantro, cheese, red onion, avocado, diced tomatoes, extra salsa, or sour cream as desired.
Notes
- Trimming excess fat from the chuck roast helps reduce greasy texture but leaves enough fat for flavor.
- Browning the beef before slow cooking adds depth and complexity to the final dish.
- Slow cooking times can vary depending on your slow cooker model; check beef tenderness periodically.
- Leftover shredded beef can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
- Adjust the amount of cumin and salsa to your taste preference for spiciness and flavor intensity.
- Use corn tortillas for an authentic Mexican touch or flour tortillas for a softer texture.
