Slow-Cooked Chuck Roast Tacos
Chuck roast gets tender and flavorful after hours of slow cooking in a simple spice rub. I serve these tacos with fresh toppings like avocado, salsa, onion, and cilantro for a light, flavorful bite. This hearty dish is perfect for feeding a crowd without relying on heavy oils or processed ingredients.
Ingredients
- 2-3 lb chuck roast
- 1 tbsp olive oil
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 cup beef broth
- Fresh tortillas corn or grain-free
- 1 cup shredded cheese optional
- Toppings: chopped cabbage or lettuce onion, cilantro, salsa, cilantro, avocado, lime wedges
Instructions
- Rub the chuck roast with olive oil, cumin, paprika, chili powder, garlic powder, onion powder, salt, and pepper.
- Heat a large skillet over medium-high heat and sear the roast on all sides to develop a rich, brown crust.
- Transfer the roast to a slow cooker and pour the beef broth over it.
- Cook on low for 6-8 hours or until the roast is fall-apart tender. If preferred, you can cook the roast in the oven @ 340 degrees, COVERED for 2 1/2 hours.
- Shred the beef with two forks and serve it on warm tortillas with your choice of toppings, such as shredded cabbage or lettuce, salsa, avocado, cilantro, shredded cheese and a squeeze of lime.