Slightly spicy chuck roast, slow cooked in the crock pot, then shredded for the best Crock Pot Shredded Beef Tacos, perfect for a crowd.
We eat a lot of different Mexican inspired dishes around here. If it’s not plain ‘ol tacos, then it’s one of our many other recipes, like the popular baked taco salad, taco pasta, or homemade hamburger helper-crunchy taco. There is just something about the flavors of cumin, paprika, and chipolte that we all love. Plus, I love that the toppings are whatever the plate maker wants. Since Kelsie is allergic to tomatoes, it’s not big deal with these sort of meals, because I can top my own with tomatoes on the nights I feel like it, without it contaminating the whole dish.
I’m not a huge crock pot fan. I know, I know, it’s so easy, makes dinner time so fast, clean up is a cinch, yada yada. I know this y’all. But, my biggest problem is prep. It’s just something that is hard for me to maintain. You see, I make a bi-weekly menu, and bounce around on it depending on our current mood that night for dinner, or if it’s dance night, or some other event. I know that I could just plan on the crock pot being used on the weekends, but truth is, I forget most of the time. I am trying to do better, because when you can turn around and make something like this, it’s just smart to break it out, turn it on, toss the meat it, and leave it until time to eat.
Crock Pot Shredded Beef Tacos
- 2 Tbsp . olive oil divided
- 2 pounds boneless chuck roast
- 2 tsp . chipolte chili powder
- 1 tsp . cumin
- 1/2 tsp . smoked paprika
- 1 cup beef stock
- 1 small yellow onion diced
- 5 cloves garlic minced
- Flour tortillas
- Favorite Taco Toppings such as: guacamole salsa, shredded lettuce, shredded cheese, etc.
Combine your spices in a small bowl.
Rub your spice mixture all over your roast.
Heat one tablespoon olive oil in a large skillet, over medium to high heat.
Sear the roast on all sides, and place into your crock pot.
In the same skillet, heat the other tablespoon of oil in the skillet, and saute your onions and garlic. Just saute until fragrant, you don't want to burn your garlic.
Pour the garlic and onion mixture over your roast.
Pour your beef stock over the roast, and cook on low for 6 to 8 hours, or on high of 3 to 4 hours. When your ready to serve, remove the roast from the crock pot, shred the meat, and serve with flour tortillas and your favorite toppings.