Ultimate Slow Cooker Beef Tacos
Introduction
These Ultimate Slow Cooker Beef Tacos deliver tender, juicy shredded beef that simmers gently with warm spices until it falls apart. An effortless, crowd-pleasing meal perfect for busy weeknights or weekend gatherings.
Ingredients
- 2 lbs beef chuck roast, trimmed and cut into 2-inch chunks
- 1 Tbsp olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup beef broth
- 2 Tbsp tomato paste
- 1 Tbsp lime juice
- 12 small corn or flour tortillas
- Toppings: diced tomatoes, shredded lettuce, grated cheese, sour cream, cilantro
Instructions
- Heat olive oil in a large skillet over medium-high heat. Working in batches, sear beef chunks until browned on all sides, about 3-4 minutes per side. Transfer beef to slow cooker.
- Add sliced onion and minced garlic to the same skillet. Cook for 2-3 minutes until fragrant. Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Cook for another minute.
- Pour beef broth into skillet and scrape up any browned bits. Stir in tomato paste until smooth. Transfer this mixture to the slow cooker over the beef.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until beef is fork-tender.
- Remove beef from slow cooker and shred using two forks. Skim excess fat from cooking liquid, then stir shredded beef back into the juices. Add lime juice and stir to combine.
- Warm tortillas according to package directions. Fill each tortilla with beef mixture and top with your favorite toppings. Serve immediately.
Pro Tips & Notes
- Searing is Key: Don't skip browning the beef first—it adds rich, deep flavor to the finished dish.
- Low and Slow: For the most tender results, cook on LOW heat for the full 6-8 hours rather than using the HIGH setting.
- Make Ahead Friendly: Cooked beef keeps well in the refrigerator for up to 4 days, making this perfect for meal prep.
- Freeze for Later: Store cooled beef in freezer-safe containers for up to 3 months. Thaw overnight before reheating.
Nutrition Facts (per serving)
- Calories: 420 per serving (2 tacos)
- Protein: 35g
- Total Fat: 18g
- Carbohydrates: 32g
- Sodium: 540mg
Frequently Asked Questions
- Q: Can I use a different cut of beef? A: Chuck roast works best for slow cooking, but brisket or short ribs also work well.
- Q: Can I make these tacos spicier? A: Add a diced jalapeño or increase the chili powder to 1 tablespoon.
- Q: How do I prevent soggy tortillas? A: Warm tortillas in a dry skillet for 15-20 seconds per side and don't overfill them.