Description
Savor incredibly tender, slow-cooked beef shredded for tacos. This recipe uses a chuck roast and a blend of warm spices for a melt-in-your-mouth experience.
Ingredients
Scale
- 3 lbs Beef Chuck Roast
- 1 can (14.5 oz) Diced Tomatoes
- 1 cup Beef Broth
- 2 tbsp Ground Cumin
- 1 tbsp Smoked Paprika
- 4 cloves Garlic, minced
- 1 tsp Salt
- 1/2 tsp Black Pepper
- Corn or Flour Tortillas for serving
Instructions
- Sear the beef chuck roast in a skillet until browned on all sides.
- Place the seared beef into the slow cooker.
- Whisk together beef broth, cumin, paprika, and minced garlic.
- Pour the spice mixture and diced tomatoes over the beef.
- Cover and cook on LOW for 8 hours or HIGH for 4-5 hours.
- Shred the beef using two forks directly in the pot.
- Stir the shredded meat back into the juices to glaze it.
- Serve in warm tortillas with preferred toppings.