Description
These Shredded Beef Tacos feature tender, slow-cooked beef chuck roast infused with smoky chipotle and zesty citrus flavors. Perfect for a satisfying meal, the beef is seared to lock in flavor and slow-cooked until it effortlessly falls apart. Served with fresh diced onions, cilantro, and crumbly queso fresco in soft flour tortillas, these tacos deliver authentic, mouthwatering Mexican-inspired taste with minimal effort.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 3 pound beef chuck roast
- 1 yellow onion, roughly chopped
- 8 cloves garlic, smashed
- 3 tablespoons taco seasoning
- 2 teaspoons chipotle in adobo
- 3/4 cup orange juice
- 2 tablespoons lime juice
- 14.5 ounce can beef stock
- 2 bay leaves
- Kosher salt
- Fresh cracked pepper
For Serving
- Flour tortillas
- Diced onion
- Fresh cilantro
- Queso fresco
Instructions
- Heat the oil: In a large pot, warm 2 tablespoons of olive oil over medium-high heat until shimmering.
- Season and sear beef: Generously season the beef chuck roast on all sides with kosher salt and fresh cracked pepper. Sear each side in the hot oil for 1-2 minutes until a dark golden brown crust develops. Transfer the seared beef to the insert of your slow cooker.
- Sauté aromatics: Without wiping the pan, add a little more olive oil if dry. To the pan, add the chopped yellow onion, smashed garlic cloves, taco seasoning, chipotles in adobo, and a couple pinches of salt and pepper. Cook, stirring frequently, for about 3 minutes until fragrant. Pour in a splash of beef stock and scrape the pan to deglaze, loosening flavorful bits. Transfer this mixture to the slow cooker over the beef.
- Add liquids and seasonings: Pour in the orange juice, lime juice, and the remaining beef stock into the slow cooker. Stir gently to combine. Add the bay leaves and adjust salt and pepper with a few more pinches.
- Slow cook beef: Cover and cook on high heat for 4-5 hours or on low for 8-10 hours until the beef is tender and easily shreds with a fork.
- Shred beef and discard veggies: Remove the cooked beef from the slow cooker and shred using two forks. Discard the cooked onion and garlic. Return the shredded beef to the cooking liquid to keep warm and juicy until serving.
- Prepare tacos: Serve generous portions of warm shredded beef in soft flour tortillas topped with diced onion, fresh cilantro, and crumbled queso fresco for authentic flavor and texture.
- Enjoy and review: If you love this recipe, please leave a 5-star rating and review to share your experience!
Notes
- For extra smoky heat, add more chipotle in adobo according to your spice tolerance.
- The beef can be cooked either on high or low in the slow cooker depending on your timing needs.
- Use flour tortillas for a soft, traditional taco experience—corn tortillas can also be substituted if preferred.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm the shredded beef in its cooking liquid on the stovetop or microwave before serving.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
