Slow Cooker Shredded Beef Tacos

I started my new job last week (hooray!) and before I headed back to the grind I decided that I should make a few slow cooker favorites while I had time to be at home and supervise the slow cooker. Yes, I said supervise the slow cooker because we all know that after you throw the ingredients into the pot there isn't much left for us to do but wait.

My husband loves Mexican food and jumps at the chance to eat it as often as possible. I made these tacos for him last week and he adored them. They are juicy, tender and full of Mexican flavor. We topped them with fresh avocado, monterey jack cheese, salsa and sour cream although feel free to doctor up your tacos to your own preference.

Source: Gimme Some Oven

You Will Need:

  • 1-2 Tbsp. extra virgin olive oil

  • 2 pounds beef (boneless chuck roast)

  • 1 tsp chili powder

  • 1/2 tsp cumin

  • 1/2 tsp. smoked paprika

  • 1 cup beef stock

  • 2 Tbsp tomato paste

  • 1 chipotle pepper in adobo sauce, minced (If you like spice, use two)

  • 1/2 large sweet onion, diced

  • 4 cloves garlic, minced

  • Flour tortillas

  • Taco toppings (avocado, shredded cheese, sour cream, salsa, lettuce etc.)

  • Here We Go:
    • Heat the olive oil in a large, heavy skillet over medium-high heat
    • Meanwhile, combine the chili powder, cumin, and smoked paprika in a small bowl
    • Rub the spice mix into the beef, covering each side evenly
    • Once the oil is hot, place the beef in the skillet and sear on each side
    • Remove the beef from the skillet and place in the bottom of a slow cooker
    • Leave the pan on the heat, and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan
    • Add the tomato paste and minced chipotle and whisk into the pan sauce
    • Bring the sauce to a boil, reduce the heat, and simmer for a few minutes until the sauce has reduced and thickened slightly
    • Add the diced onion and minced garlic on top of the seared beef in the slow cooker
    • Pour the pan sauce down over the onions, garlic, and beef
    • Cover and cook on low for 6-8 hours
    • Remove the beef from the slow cooker and shred with two forks
    • Use a slotted spoon to remove the onions from the slow cooker, and mix into the shredded beef.
    • Serve the beef in the flour tortillas, topped with your favorite taco toppings

    Makes 8-10 Tacos
    Happy Feasting!

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