Slow cooker Chuck Roast Tacos feature seared beef, warm spices, and set-it-and-forget-it ease for tender family-friendly tacos.

Scale

2 to 3 pounds beef chuck roast

1 tablespoon olive oil

1 large onion, sliced

4 cloves garlic, minced

1 cup beef broth

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1 (14 oz) can diced tomatoes (optional)

Juice of 1 lime

Corn or flour tortillas

Toppings: shredded cheese, chopped cilantro, diced onions, sliced jalapeños, sour cream, salsa

1. Pat roast dry and season with salt and pepper.

2. Heat olive oil; sear roast 4–5 min per side until browned.

3. Place roast in slow cooker; add onions and garlic.

4. Pour broth; sprinkle chili powder, cumin, paprika, oregano, salt, pepper. Add tomatoes if using.

5. Cover; cook LOW 7–8 hr or HIGH 4–5 hr until fork-tender.

6. Shred beef, discard excess fat, return meat to juices.

7. Stir in lime juice; warm tortillas.

8. Assemble tacos with beef and desired toppings.

Trim large fat caps for lighter dish.

For spicier tacos, add chipotle peppers.

Leftovers freeze well up to 3 months.

Keywords: Chuck Roast Tacos, slow cooker beef tacos, easy weeknight dinners, hearty taco recipe, tender beef tacos