Slow Cooker Shredded Beef Tacos – Easiest Recipe Ever:- Take pleasure in the flavorful goodness of Slow Cooker Shredded Beef Tacos, a recipe that is excellent for any occasion and is sure to please a large group of people. When combined with the taco toppings of your choice, this recipe will provide you with beef that is not only tasty but also soft and virtually melts in your mouth.
Slow Cooker Shredded Beef Tacos – Easiest Recipe Ever
Not only is this dish a winner for hectic days when you crave a handmade supper with minimal work, but it is also a winner since it is made possible by the simplicity of using a slow cooker.
Ingredients
For the Beef:
- 2 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
For Serving:
- Tortillas (flour or corn)
- Your favourite taco toppings (shredded lettuce, diced tomatoes, shredded cheese, sour cream, salsa, etc.)
Also see : Strawberry Crumble Cake Easiest Recipe – Step by Step Guide
Instructions
Prepare the Beef: The beef chuck roast should be seasoned with a good amount of salt and pepper. Olive oil should be added to a large skillet and heated over medium-high heat. It takes around three to four minutes per side to sear the roast until it is browned on both sides. Place the roast in the slow cooker and set it to low.
Saute the Aromatics: Add minced garlic and chopped onion to the same skillet and stir to combine. It should take about two to three minutes for the food to get softer. Transfer the garlic and onion to the slow cooker and set it on low.
Incorporate the Ingredients: In the slow cooker, combine the following ingredients: beef broth, chopped tomatoes, tomato paste, chilli powder, cumin, paprika, and dried oregano pepper. When everything is combined with the beef, onion, and garlic, stir everything together.
Slow Cooking : Cover and cook on low for eight hours or on high for four to five hours, until the beef is easy to shred with a fork and has reached the desired tenderness.
Cut the Beef into Shreds: Taking the beef out of the slow cooker once it has reached the desired level of doneness, shred it using two forks. To incorporate the shredded meat into the sauce, place it back into the slow cooker and mix it.
Provide: The shredded beef mixture should be stuffed into the tortillas once they have been warmed. Top with the taco toppings of your choice, and serve while still hot.
Nutrition
- Calories: 300 per serving
- Total Fat: 15 g
- Saturated Fat: 5 g
- Cholesterol: 90 mg
- Sodium: 400 mg
- Total Carbohydrates: 10 g
- Dietary Fiber: 2 g
- Sugars: 3 g
- Protein: 30 g
Tips
Include a chipotle pepper that has been marinated in adobo sauce in the slow cooker for an additional layer of flavour. Before adding the meat to the slow cooker, you must first sear it. Do not do this step without doing so. This assists in preserving the flavor.
To achieve the best possible outcomes, use a beef chuck roast. Cooking it at a low and slow temperature results in a cut that is not only tasty but also extremely soft. To personalize your tacos, you can add toppings that you like, such as avocado, cilantro, jalapenos, or pickled onions.
FAQ
Q.1) Can I use a different cut of beef?
You can use beef chuck roast for shredding, but you can also use beef brisket or beef round roast for this dish. Chuck roast is excellent for shredding. In view of the fact that these slices can require a slightly longer cooking time, adjust the cooking time appropriately.
Q.2) Can I make this recipe ahead of time?
Indeed! It is possible to prepare the shredded beef in advance and then keep it in the refrigerator for up to three days so long as it is stored in an airtight container. Bring it back up to temperature by heating it on the stove or in the microwave before serving.
Q.3) Can I freeze the leftovers?
Unquestionably! After the beef has been shredded, it should be allowed to completely cool before being transferred to freezer-safe containers or bags. For up to three months, it will remain in good condition in the freezer. Before reheating, allow the food to defrost in the refrigerator overnight.
Q.4) Can I use chicken instead of beef?
You are able to use boneless, skinless chicken thighs or breasts as a substitute for beef. Due to the fact that chicken cooks more quickly than beef in a slow cooker, the cooking time should be adjusted correspondingly. Six hours of cooking time on low, or three to four hours on high.
