DESCRIPTION
This Shredded Beef Taco recipe brings tons of flavor without needing a long ingredient list or a lot of work. Try serving with all your favorite taco fixings such as jalapenos, pico de gallo, cheese, sour cream, and guacamole. Enjoy! – Christine xo
Ingredients
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- 2.5 lb. boneless chuck roast
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 large onion, sliced
- 1 cup salsa
- 1 cup beef broth
- 12 flour tortillas
Instructions
- Season roast all over with salt and pepper.
- To the slow cooker add the onion and salsa. Stir. Nestle the roast into the onion mixture. Pour the broth over top of the roast.
- Cook on LOW for 6 hours or on HIGH for 4 hours.
- Remove roast from slow cooker. Use two forks to shred beef into strands. Use a slotted spoon to scoop out some of the onions and salsa veggies, and stir them into the beef. Season beef to taste with salt and pepper.
- Heat tortillas by covering with a damp paper towel and microwaving for 30 seconds.
- Divide beef into the 12 tortillas and let everyone add their favorite toppings.
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