Serves 8
490 min
Shredded Beef Tacos
Recipe GLPR3f802a57465faa
Tender, slow-cooked shredded beef seasoned with warm spices, salsa, and roasted green chiles. This comforting Mexican-inspired dish cooks low and slow until the beef falls apart at the touch of a fork, perfect for filling tacos with your favorite toppings.
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Ingredients
4½ pounds boneless beef chuck roast
½ cup water or beef broth
1 cup salsa
4½ ounce can canned chopped green chiles
2 teaspoons chili powder
1 teaspoon ground cumin
salt and black pepper to taste
Directions
Place the beef chuck roast into a slow cooker.
Pour the water or beef broth over the roast. Season generously with salt and black pepper.
Add the salsa, canned green chiles, chili powder, and ground cumin to the slow cooker, stirring gently to combine.
Cover with the lid and cook on low heat for 6 to 8 hours, until the beef is very tender and easily pulls apart with a fork.
Carefully remove the roast from the slow cooker and place on a cutting board. Trim away any visible fat, then use two forks to shred the beef into bite-sized pieces.
Return the shredded beef to the slow cooker with the cooking liquid and spices. Stir to combine and switch the slow cooker to warm setting until ready to serve.
Serve the shredded beef in taco shells or tortillas and top with your choice of garnishes.
