Easy slow-cooked taco meat (Print Version)
# Ingredients:
→ Meat & Base
01 -
3-4 pounds beef chuck roast
02 -
1/4 cup beef broth
03 -
2 (4 ounce) cans mild green chilies with juices
04 -
1/4 cup unsalted butter, cut into pieces
→ Seasonings
05 -
1 (1 ounce) packet au jus gravy mix
06 -
1 tablespoon chili powder
07 -
2 teaspoons smoked paprika
08 -
1 teaspoon ground cumin
09 -
1 teaspoon garlic powder
10 -
1 teaspoon onion powder
→ For Serving
11 -
Corn or flour tortillas
12 -
Chopped red onions
13 -
Sliced avocado
14 -
Fresh lime wedges
15 -
Chipotle ranch dressing (optional)
# Instructions:
01 -
Place your chuck roast in the slow cooker and pour the beef broth around it. Add the canned green chilies with their juice around the sides of the roast.
02 -
Sprinkle the au jus gravy mix, chili powder, smoked paprika, cumin, garlic powder, and onion powder evenly over the top of the roast. Dot the pieces of butter across the top of the seasoned meat.
03 -
Cover the slow cooker and set it to LOW heat. Let it cook for 8 hours, or until the meat is fall-apart tender when touched with a fork. Don't rush this step by using higher heat - low and slow is the key to perfectly tender meat.
04 -
While the beef is cooking, you can prepare your toppings and chipotle ranch dressing (if using). Store prepared toppings in the refrigerator until ready to serve.
05 -
Once the meat is tender, use two forks to shred it right in the slow cooker. Mix the shredded beef with all those flavorful juices in the pot. Serve with warmed tortillas and your choice of toppings for a delicious DIY taco bar.
# Notes:
01 -
For extra flavor, you can sear the beef in a hot skillet before adding it to the slow cooker, but this step is optional.
02 -
Depending on your specific cut of meat, you may need to cook it longer than 8 hours for it to shred easily.
03 -
This recipe makes excellent leftovers and the meat freezes well for future meals.