Description
This Slow Cooker Shredded Beef Tacos recipe features tender, flavorful beef chuck roast slow-cooked in a zesty salsa verde mixture. Perfectly shredded and served in warm tortillas with your favorite toppings, it’s an easy and satisfying meal that brings vibrant Mexican-inspired flavors to your table with minimal effort.
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
Salsa Mixture
- 1 (16-ounce) jar of salsa verde (or your favorite salsa)
- 1 cup sweet onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons cumin
Toppings and 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 over medium-high heat in a large skillet. Sprinkle both sides of the trimmed beef chuck roast with salt and pepper. Once the oil is hot, sear the beef for about 2 minutes on each side until a deep brown crust forms, enhancing flavor and color.
- Prepare the Salsa Mixture: In a large bowl, combine the jar of salsa verde, chopped sweet onion, minced garlic, and cumin. Stir thoroughly to blend all the ingredients evenly, creating a flavorful cooking base for the beef.
- Load the Slow Cooker: Place the browned chuck roast in a 5-quart slow cooker. Pour the prepared salsa mixture over the beef, making sure the roast is fully covered so the flavors infuse evenly during cooking.
- Slow Cook: Set the slow cooker to low and cook for 6–8 hours, or choose the high setting for 3–4 hours. The beef is done when it reaches an internal temperature of about 160°F or is fork-tender and easy to shred.
- Shred the Beef: With about 30 minutes remaining, use two forks to shred the beef directly inside the slow cooker. Mix the shredded beef thoroughly into the salsa mixture, ensuring all meat stays submerged to retain moisture and absorb the savory sauce.
- Serve: Warm the tortillas and fill them with the hot shredded beef. Garnish with your choice of chopped cilantro, cheese, red onion, avocado, diced tomatoes, extra salsa, and sour cream to customize your perfect taco.
Notes
- For best results, trim excess fat from the beef chuck roast to avoid greasy tacos.
- Browning the beef before slow cooking adds depth of flavor but can be skipped if short on time.
- Adjust the level of spice by choosing a milder or hotter salsa verde.
- You can make this recipe in advance and refrigerate the shredded beef for up to 3 days or freeze for up to 3 months.
- To keep the tacos authentic, use corn tortillas; flour tortillas work well for a softer texture.
- Feel free to add lime juice or hot sauce as additional toppings for extra zest.
