Slow Cooker Beef Roast Tacos Recipe - Easy Shredded Beef Tacos

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

beef roast

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner and pork is often less expensive than beef.

Season both sides of the chuck roast generously with salt and black pepper, patting the seasoning in.

Sear the chuck roast in the slow cooker on medium-high heat for 3 minutes on each side.

Pour in some beef broth into the slow cooker.

Chop chipotle peppers in adobo sauce with kitchen shears and add them to the slow cooker.

Add garlic powder, onion powder, dried oregano, chili powder, ground cumin, and ground nutmeg to the slow cooker, spreading evenly over the meat.

Place the slow cooker lid on and slow cook on low for 6 hours or on high for 4 hours.

Remove the chuck roast from the slow cooker and place it onto a separate plate to shred.

Shred the meat, which should pull apart easily.

Dip flour tortillas in the sauce left in the slow cooker and place them onto a hot griddle or pan over medium heat.

Add mozzarella cheese to the tortilla, followed by a good amount of the shredded chuck roast.

Add your favorite toppings, such as tomato salsa, and fold the taco over, pressing it down.

Allow the cheese to melt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens