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These slow cooker shredded beef tacos are summer slow cooking at its best! Pair it with your favorite toppings for a hands-free, fun, family and friends meal!
You’ll Need:
- 2–3 lb. chuck roast
- Salt and pepper to taste
- 1 teaspoon cayenne
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic, minced
- 1/4 cup beef broth
- 2 tablespoons tomato paste
- 1 jalapeno pepper, diced
- 1/4 cup lime juice
- 1 medium yellow onion, diced
Instructions:
- Season the beef with salt and pepper to taste then sear all sides over medium high heat in some oil until browned, about 2 minutes per side
- Remove beef and set aside
- Combine cayenne, cumin, paprika and garlic with the beef broth
- Add tomato paste, jalapeno and lime juice and stir to mix
- Transfer beef to a slow cooker and toss in diced onions
- Pour the beef broth mixture over the meat
- Cook on low for 6-8 hours or high for 3-4 hours
- Shred beef with two forks and toss to coat with the juices
- Dish and serve hot with toppings
