SHREDDED BEEF TACOS CROCKPOT RECIPE | Slow Cooker Recipe using a Roast

beef chuck roast

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and still flavorful.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: crema

Greek yogurt offers a healthier alternative with similar texture.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers are milder and more affordable.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be homemade.

Cut the chuck roast into four pieces to help it cook faster and allow flavors to penetrate the meat.

Season the top of the roast with salt and pepper.

Heat a large skillet over medium-high heat and add 1 tablespoon of butter and 1 tablespoon of cooking oil.

Once the skillet is hot, place the roast pieces in the pan, seasoned side down, and let them sear for about 4 minutes without moving them.

While the roast is searing, chop two peeled onions into big pieces and add them to the pan to brown them as well.

Rotate the roast pieces in the skillet until they are browned on all sides.

Turn off the heat and transfer the browned roast and onions into the bottom of a 6-quart crock pot.

In a medium bowl, combine 2 cups of beef broth, 4 oz of diced green chilies, 6 tablespoons of taco seasoning, 1/4 teaspoon of extra black pepper, and 1/4 teaspoon of extra salt; whisk together.

Pour the sauce over the roast in the crock pot, cover with the lid, and cook on low for 8 to 10 hours or on high for 6 to 8 hours, until the meat is tender and easy to shred.

Once cooked, shred the beef using two forks and prepare to assemble the tacos.

Cooking Techniques

Equipment Needed

Spice Level: