Slow-Cooker Beef Tacos - Cooking Tricks


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Tuesday, July 11, 2017

Slow-Cooker Beef Tacos


  • 1 small beef chuck roast (about 3 to 4 lbs.)
  • 1 large onion, diced
  • 4 cloves garlic, chopped
  • Juice of 3 limes
  • 1 tbsp. chili powder
  • 1 tbsp. ground cumin
  • 1 tbsp. dried oregano
  • 4 c. low-sodium chicken broth
  • 20 small corn tortillas
  • Sour cream, green onions, red onion, and lime wedges for serving


  1. In a 5-quart slow-cooker, combine chuck roast, onion, garlic, lime juice, chili powder, cumin, and oregano, then pour over chicken broth. Cover and let cook on low, 8 hours.
  2. When ready to shred, add roast and onion to a large bowl and shred with two forks. Pour over enough juice so it's nicely marinated.
  3. Char tortillas over the flame of a gas burner, then top with beef and serve with sour cream, green onions, chopped red onion, and limes.

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