It's Taco Tuesday! Time to make some tacos! This Mexican shredded beef is an all day slow-cooker recipe you can start when the kids leave for school and it'll be ready when you get home from work.
Prep Time15 minutesmins
Cook Time10 hourshrs
Course: Main Course
Cuisine: Mexican
Keyword: Beef Tacos, slow cooker
Equipment
6 Quart Slow-Cooker
Ingredients
2Yellow Onions, chopped
6clovesGarlic, minced
3tbspExtra Virgin Olive Oil
1/3C Chili Powder
1tbspCoriander, ground
1tbspCumin
1/2tspCayenne Pepper
15ounceTomato Sauce
2tspSugar
3lbBeef Chuck Roast, boneless
1Lime, juiced
Salt
Pepper
Instructions
For the onion, I like to use yellow because it's milder and the kids seem to tolerate it better. But, if you want a stronger onion flavor go with white onion. I also like to use our food processor to chop the onions up really fine so the kids cannot even see them. Once the onion is chopped, place it in a microwave-safe bowl. Add in the garlic, olive oil, chili powder, coriander, cumin, and cayenne pepper. Stir it until well combined. Place the bowl in the microwave and cook for 5 minutes on high. You can also do this in a skillet over the stove if you would like. You will know it's done when the onions and garlic are softened. Remove the bowl from the microwave and stir in the tomato sauce and sugar. Place the roast in your slow cooker. I was not able to find a 3 lbs roast so I bought 2 1.5 lb roast and stacked them on top of each other. Pour the mixture over the chuck roast. Place the cover on, set the slow-cooker to low, and let it cook for 8-10 hours. Once the chuck roast is cooked it will be tender and easy to shred with 2 forks. Remove the roast from the slow-cooker and place it in a large bowl to shred. This will also make it easier to see if there are any chunks of fat. Remove those. Spoon some of the sauce into the beef and stir well. Pour your lime juice over the beef and give it a few stirs. Now it's time to enjoy! Top with your favorite taco fixings.