Description
Slow Cooker Shredded Beef Tacos are savory, flavorful, and fall-apart tender. Load them up with your favorite toppings for an easy fuss-free dinner!
Ingredients
Units
Scale
- 2 tablespoons avocado oil
- 3lb beef chuck roast
- 1 tablespoon salt, plus more to taste
- 1/4 cup apple cider vinegar
- 1 medium white onion, thinly sliced
- 6 cloves garlic, smashed
- 1/2 cup low-sodium beef broth
- 1/4 cup lime juice
- 1/4 cup orange juice
- 1 dried bay leaf
- 1 tablespoon cumin
- 1/2 tablespoon chipotle powder
- 1/2 tablespoon dried oregano
- 1/2 tablespoon smoked paprika
For Serving
- charred flour tortillas
- cilantro
- avocado
- pickled onions
- cotija cheese
- fresh limes
Instructions
- Heat a large heavy-bottomed skillet over medium-high heat. While the pan is heating, sprinkle a half tablespoon of salt on each side of the beef. When the pan is hot, add the avocado oil. Sear the beef for 7-8 minutes per side until it’s golden brown. Remove the meat from the skillet and place it in the slow cooker.
- Lower the skillet heat and then add the apple cider vinegar to deglaze. Next, add the onions and garlic to the skillet. Cook 3-4 minutes and then pour over the beef.
- Add all of the remaining ingredients to the slow cooker. Cook on high for 5-6 hours or on low for 8-10 hours until the beef is tender and easily shreds with two forks.
- Assemble your tacos with all the toppings and enjoy!
