Savor tasty CrockPot shredded beef tacos with this easy recipe Perfect for gatherings or a weeknight meal Try it and enjoy the flavor

Scale

3–4 lbs beef chuck roast

2 tablespoons olive oil

1 medium onion, diced

4 cloves fresh garlic, minced

1 can (14 oz) diced tomatoes with green chilies

2 tablespoons chili powder

1 tablespoon cumin

1 tablespoon smoked paprika

1 teaspoon salt

1 teaspoon black pepper

1 cup beef broth

Juice of 1 lime

Fresh cilantro for garnish

Taco shells or corn tortillas

Your favorite taco toppings

Sear the Beef: Heat olive oil in a skillet over medium-high heat and sear the beef chuck roast on all sides until browned.

Prep the Veggies: Chop the onion and mince the garlic.

Add to the Crock-Pot: Transfer the browned beef to the Crock-Pot and add the remaining ingredients. Stir to combine.

Let It Cook: Cover and cook on low for 8 hours or high for 4 hours.

Shredding Time: Shred the beef with two forks after cooking.

Mix and Season: Return the shredded beef to the Crock-Pot and mix in lime juice.

Set the Table: Prepare taco shells or tortillas and serve loaded with toppings.

Keywords: Crock-Pot, Shredded Beef, Tacos, Easy Dinner, Comfort Food