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Crock Pot Shredded Beef Tacos
8 h 30 minServes 8Nutri-Score C€€
C
8 h 30 min
8 h 30 minCrock Pot Shredded Beef Tacos
what you need
Ingredients
chuck roastMeat1 kg
avocado oil sprayPantry5 ml
taco seasoning (1 packet)Spices30 g- cajun seasoningSpices4 g
garlic powderSpices4 g- onion powderSpices4 g
cuminSpices4 g- smoked paprikaSpices4 g
saltSpices6 g
black pepperSpices2 g- beef brothPantry240 ml
- diced tomatoes with green chilies (1 can, drained)Pantry280 g
- diced chipotle peppers (half a jar)Pantry100 g
- tortillasBakery8 pieces
shredded cheeseDairy150 g
guacamoleFresh150 g- pico de galloFresh150 g
cilantro (chopped)Produce15 g
lime (cut into wedges)Produce1 piece
per serving
Nutrition
384kcal
- Carbs
- 16 g
- Proteins
- 31 g
- Fat
- 22 g
what you’ll use
Tools
Slow cooker
Frying pan
Tongs
step by step
Method
- Step 1
Prepare the slow cooker
- Spray the slow cooker with avocado oil.
- Place the chuck roast in the slow cooker.
- Step 2
Season the beef
- Sprinkle the taco seasoning over the roast so it covers the meat.
- Add the cajun seasoning, garlic powder, onion powder, cumin, smoked paprika, salt and pepper.
- Step 3
Add the liquids and peppers
- Pour in the diced tomatoes with green chilies.
- Add the beef broth.
- Add the diced chipotle peppers.
- Step 4
Cook low and slow
- Cover with the lid and cook on low until the beef is tender and easy to shred.
- Step 5
Shred the beef
- Remove the beef and shred it with two forks.
- Return the shredded beef to the slow cooker to soak in the sauce.
- Step 6
Pan-fry the tacos
- Dip the tortillas lightly into the slow cooker sauce.
- Place them on a pan over medium heat.
- Add shredded beef and shredded cheese to one side, fold and pan fry until crispy and golden.
- Step 7
Serve
- Top the tacos with guacamole, pico de gallo, cilantro and lime.
most cooked first