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Shredded Beef Tacos (Slow Cooker)

Eunice Huerta
Fork-tender shredded beef makes good tacos even better. This slow-cooker dish is perfect for buffets, tailgating, or casual family dinners.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course dinner
Cuisine Mexican

Ingredients
  

  • 2.5 lb chuck roast
  • 1 cup of orange juice
  • 1 Tablespoon chili powder
  • 2 jalapeños sliced
  • 2 tsp ground cumin
  • 2 Tablespoons tomato paste
  • 1/2 cup diced onion
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup beef or chicken broth
  • Corn Tortillas
  • Chopped onions lettuce, Pico de Gallo, guacamole (optional)

Instructions
 

  • Combine broth, orange juice, jalapeños, chili powder, tomato paste, onion, and seasonings in a slow cooker. Stir well and add the roast. Cook on low heat for 8-10 hours or on high heat for 4-6 hours.
  • After cooking the roast, remove it from the slow cooker and shred the meat. Return the shredded meat to the liquid in the slow cooker and cook on high heat for an additional 15 minutes.
  • Fill corn tortilla with shredded beef, and top with your favorite toppings.
Keyword shredded beef tacos, recipe for beef tacos, beef taco recipe, slow cooker beef tacos
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