Shredded Beef Tacos

Satisfy your taco cravings with these mouthwatering Shredded Beef Tacos, a true crowd-pleaser packed with bold, savory flavors! Prepared with tender, slow-cooked beef chuck roast that's perfectly seasoned with a rich blend of spices—like cumin, chili powder, and oregano—this recipe delivers ultimate depth and juiciness. The beef simmers for hours in a flavor-infused broth, ensuring it’s fall-apart tender and loaded with deliciousness. Served on warm corn tortillas and topped with fresh cilantro, creamy avocado slices, and a squeeze of lime, these tacos strike the perfect balance of hearty and fresh. Whether you're hosting taco night or meal-prepping for the week, this recipe is an easy and irresistible go-to. Ideal for slow cooker enthusiasts and taco lovers alike, these Shredded Beef Tacos are guaranteed to become a new favorite!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:300 mins

Total Time:320 mins

Servings: 6

Ingredients

• 2 pounds Beef chuck roast
• 2 tablespoons Olive oil
• 1 large Onion, diced
• 4 cloves Garlic cloves, minced
• 1.5 cups Beef broth
• 2 tablespoons Tomato paste
• 1 teaspoon Cumin
• 2 teaspoons Chili powder
• 1 teaspoon Oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 leaves Bay leaves
• 12 pieces Corn tortillas
• 0.25 cup Fresh cilantro, chopped
• 1 whole Lime, cut into wedges
• 1 whole Avocado, sliced

Directions

Step 1

Start by seasoning the beef chuck roast with salt and pepper.

Step 2

Heat the olive oil in a large skillet over medium-high heat.

Step 3

Sear the beef on all sides until browned, about 4-5 minutes per side. This step locks in the juices and adds flavor.

Step 4

Transfer the seared beef to a slow cooker.

Step 5

In the same skillet, reduce the heat to medium and add the diced onion. Sauté until soft and translucent, about 5 minutes.

Step 6

Add the minced garlic to the skillet and cook for an additional minute until fragrant.

Step 7

Pour the onion and garlic mixture over the beef in the slow cooker.

Step 8

Add the beef broth, tomato paste, cumin, chili powder, oregano, and bay leaves to the slow cooker.

Step 9

Cover and cook on low for 6-8 hours or until the beef is tender and can be easily shredded with a fork.

Step 10

Remove the beef from the slow cooker, discard the bay leaves, and shred the meat using two forks.

Step 11

Return the shredded beef to the slow cooker and mix well with the juices.

Step 12

Warm the corn tortillas on a skillet or in the microwave.

Step 13

Assemble the tacos by placing shredded beef onto each tortilla.

Step 14

Top with chopped cilantro and avocado slices.

Step 15

Serve with lime wedges for squeezing over the top.

Nutrition Facts

Serving size	(2387.1g)

Amount per serving	% Daily Value*
Calories	4268.1

Total Fat 250.8g	0%
Saturated Fat 83.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 680.4mg	0%
Sodium 4510.3mg	0%
Total Carbohydrate 313.7g	0%
Dietary Fiber 59.7g	0%
Total Sugars 17.7g
Protein 211.5g	0%

Vitamin D 0IU	0%
Calcium 604.5mg	0%
Iron 38.5mg	0%
Potassium 5123.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.8%

Protein: 19.4%

Carbs: 28.8%