Shredded Beef Tacos

These tacos have been a family favorite and a reader favorite for 5+ years! They're so easy to make and so flavorful! They taste just like the tacos you order at Mexican restaurants. The shredded beef makes great leftover too.

Servings:

Prep20

Cook8

Ready in: 8 20

Ingredients

1 (2.5 - 3 lb) chuck roast or cross rib roast
1 1/2 Tbsp olive oil
Salt and freshly ground black pepper
1 (14 oz) can beef broth
1 1/2 Tbsp chili powder
1/2 Tbsp cumin
1/2 Tbsp onion powder
1 tsp garlic powder
Juice of 1 lime

For serving

Warmed corn tortillas or fresh flour tortillas
Chopped romaine lettuce
Shredded monterey jack or cheddar cheese
Guacamole or diced avocados
Sour cream or Mexican crema
Fresh pico de gallo or diced tomatoes
Freshly squeezed lime juice
Mexican hot sauce such as Tapatio or Valentina

Instructions

Slow Cooker Best Method 1: Heat olive oil in a large pot over medium-high heat. Dab both sides of beef dry with paper towels. Season beef with salt and pepper (about 1 tsp salt, 3/4 tsp pepper) and sear in pot until browned on both sides, about 3 to 4 minutes on each side.
Transfer beef to a 6 or 7 quart slow cooker. Remove pot from heat and add chili powder, cumin, onion powder and garlic powder all at once and saute just briefly (using the residual heat of the pot), then pour in beef broth and scrape up browned bits from bottom of pan. Pour broth mixture over roast in slow cooker, skip to step 4.
Slow Cooker Quick Method 2: Place roast in slow cooker, pour in broth. Sprinkle with salt and pepper, chili powder, cumin, onion powder and garlic powder (pouring spices over the roast and into the broth on the sides).
Cover slow cooker and cook on low heat 8 hours.
Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker (season with a little more salt if needed).
Add in lime juice, cover with lid and cook on low an additional 10 minutes while preparing toppings and tortillas.
Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander.
Serve in warmed tortillas with desired toppings.

Notes

Instant Pot Method

Sear roast using the saute setting of the Instant Pot. Add broth and spices. Cover and cook it on high pressure for 75 minutes and let pressure release naturally. Shred roast, return to juices to cook over warm heat (uncovered), for 10 minutes.

Stovetop Method

Cut beef into 4 large chunks. Sear the beef in a pot, then add spices and add broth as directed in step 1 and 2. Then cover and cook over low heat until roast is very tender, about 2 1/2 to 3 hours. Monitor the level of the liquid occasionally as you may likely need to add more broth depending on how much is evaporating.

Tortillas and toppings not included in nutritional value.