Chuck Roast Tacos
Total Time
Prep: 20 min. Cook: 6 hours
Yield
12 servings
Making tacos from ground beef is quick and convenient, but chuck roast tacos are slow and convenient. They take just a few minutes of active prep, and your slow cooker takes care of things from there!
Ingredients
- 1 boneless beef chuck roast (4 pounds)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
- 1 bottle (12 ounces) beer or 1 cup beef broth
- 1 can (28 ounces) pickled jalapeno peppers, undrained
- 1 large onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Optional: Corn tortillas (6 inches), crumbled Cotija cheese, lime wedges, fresh cilantro leaves, sliced radishes and sour cream
Directions
- Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 5- or 6-qt. slow cooker. Add beer to skillet, stirring to loosen browned bits from pan; pour over meat. In a large bowl, combine jalapenos, onion, garlic powder and chili powder; pour over meat. Cook, covered, on low until tender, 6-8 hours.
- Remove roast; shred with 2 forks. Strain cooking juices. Reserve vegetables and 2 cups juices; discard remaining juices. Skim fat from reserved juices. Return beef and reserved vegetables and cooking juices to slow cooker; heat through. If desired, serve with optional ingredients.
Nutrition Facts
1/2 cup cooked meat mixture: 307 calories, 21g fat (6g saturated fat), 98mg cholesterol, 829mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 31g protein.
My husband and I love Tex-Mex food with all the fixings. Cooking the meat in the slow cooker makes prepping the toppings a breeze. We love to make this for parties, keeping the filling warm in the slow cooker and serving the various toppings in bowls so the guests can build their own! —Rebecca Yankovich, Springfield, Virginia
Recipe Creator
Community Cook
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