Description
Succulent and flavorful Crockpot Shredded Beef Tacos featuring tender chuck roast slow-cooked with enchilada sauce, aromatic seasonings, and finished in golden charred tortillas with melty Chihuahua cheese. Perfect for a make-ahead family meal or taco night, these beef tacos are customizable with your favorite toppings like lime, cilantro, and pico de gallo for a delicious, crowd-pleasing dinner.
Ingredients
Units
Scale
Main Ingredients
-
- 3 Tablespoons Olive Oil
- 3 lb Chuck Roast
- 28 oz can Enchilada Sauce
- 2 packets Street Taco Seasoning (1 oz each)
- 1 cup Beef Broth
- 1 cup Onion, diced
For Serving
- 20 White Corn Tortillas
- 3 cups Chihuahua Mexican Melting Cheese, shredded
- Lime wedges
- Cilantro, chopped
- Pico de Gallo
Instructions
- Prepare the Chuck Roast: Trim excess fat from the chuck roast for a leaner filling if desired. Heat a skillet over medium heat and add olive oil. Evenly coat the chuck roast with taco seasonings. Sear the seasoned roast in the hot pan for 3-5 minutes per side, until nicely charred and fragrant.
- Layer the Ingredients in the Crockpot: Place the seared chuck roast in the crockpot. Pour the enchilada sauce over the roast, then add the beef broth and sprinkle diced onions around the roast.
- Cook: Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is extremely tender and shreds easily with a fork.
- Shred the Beef: Remove the cooked roast and shred the meat thoroughly using two forks. Return the shredded beef to the crockpot and mix well into the sauce. Let it soak for 10-20 more minutes to absorb maximum flavor.
- Prepare the Tortillas: Ladle some beef juices into a large, shallow dish. Heat a skillet over medium heat. Dip each tortilla into the juices, coating both sides thoroughly.
- Assemble the Tacos: Place two coated tortillas flat in the skillet. Add a generous portion of shredded beef and sprinkle with Chihuahua cheese. Fold each tortilla over and cook each side for about 1 minute, until golden and lightly charred.
- Serve: Serve tacos hot, garnished with fresh lime wedges, cilantro, and pico de gallo. Allow guests to add toppings as desired.
Notes
- Store leftover shredded beef in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Thaw in the refrigerator before reheating.
- To reheat, use the microwave or stovetop until hot throughout.
- For a make-ahead option, cook the beef in advance and assemble tacos when ready to serve.
- Beef can be swapped with chicken or pork. Substitute enchilada sauce with tomato sauce plus extra taco seasoning if necessary.
- Vegetarian option: Use a mixture of beans and veggies instead of beef.
- Searing the roast before slow-cooking enhances flavor and texture—don’t skip this step!
- Slow-cooking yields extra tender beef—go low and slow if you have the time.
- Feel free to experiment with toppings such as avocado, jalapeños, or shredded lettuce.
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
