Ingredients
Scale
- 2 tablespoons olive oil, divided
- 2 pounds boneless beef chuck roast
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- 1 cup beef stock
- 2 tablespoons tomato paste
- 1 chipotle pepper in adobo sauce, minced (add an extra for more heat)
- 1 small white onion, diced
- 5 garlic cloves, minced
- Flour tortillas, for serving
Favorite Taco Toppings:
- Guacamole or sliced avocado
- Salsa
- Mexican rice
- Grated cheese
- Fresh lettuce
- Diced tomato
- Onion
- Cilantro
- Lime wedges
Instructions
- Season the Beef: In a small bowl, whisk chili powder, cumin, and smoked paprika. Rub spice mix over the beef until coated.
- Sear the Roast: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add beef and sear 2 minutes per side until browned. Transfer to slow cooker.
- Cook the Aromatics: Add remaining oil and diced onion to skillet. Sauté 3 minutes until softened. Stir in garlic and cook 1 minute more.
- Make the Sauce: Pour beef stock into skillet. Scrape up browned bits from the bottom. Stir in tomato paste and chipotle pepper. Simmer 3–5 minutes until slightly thickened.
- Slow Cook: Pour sauce over beef in slow cooker. Cover and cook on low for 6–8 hours, or high for 3–4 hours, until beef shreds easily.
- Shred and Mix: Remove beef and shred with two forks. Return shredded beef to the slow cooker and toss with remaining juices.
- Assemble the Tacos: Warm tortillas and fill with shredded beef. Add your favorite toppings such as cheese, salsa, avocado, or cilantro.
- Serve and Enjoy: Serve tacos hot with lime wedges on the side.
- Prep Time: 20 minutes
- Cook Time: 6–8 hours on low, or 3–4 hours on high