Ambie's Corner

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How to Make Shredded Slow-Cooked Beef Tacos with Chuck Roast

Tacos are one of my all-time favorite meals. Today, I’m sharing a delicious and easy recipe for shredded slow-cooked beef tacos. It uses a tender and flavorful cut of meat: chuck roast. These tacos are perfect for taco nights, weekend gatherings, or even meal prepping!

The secret to this recipe is cooking the chuck roast low and slow. This method allows the meat to become juicy, tender, and easy to shred. Paired with your favorite taco toppings, these tacos are sure to become a family favorite!

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Ingredients:

For the beef:

• 3 lbs chuck roast
• 1 tbsp olive oil
• 2 Tablespoons Salt
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 cup beef broth
• 1 can (14 oz) diced tomatoes (or fire-roasted for extra flavor)
• 1 tbsp chili powder
• 1 tbsp cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• 1/2 tsp cayenne pepper (optional, for some heat)
• Salt and pepper to taste
• Juice of 1 lime

For the tacos:

• Soft corn or flour tortillas
• Your favorite taco toppings (avocado, cilantro, diced onions, shredded cheese, sour cream, salsa, etc.)

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Instructions:

Step 1: Prepare the Chuck Roast

1. Season the chuck roast: Rub the roast with olive oil and season generously with salt, pepper, chili powder, cumin, smoked paprika, and oregano.
2. Sear the meat: Heat a large skillet or pan over medium-high heat. Sear the chuck roast on all sides until browned, about 2-3 minutes per side. This step locks in the flavor!
3. Set up the slow cooker: Place the seared chuck roast in your slow cooker.

Step 2: Build the Flavor Base

1. Cook the aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté until softened, about 2-3 minutes.
2. Add broth and tomatoes: Pour in the beef broth and diced tomatoes, scraping up any browned bits from the pan. This is where all the flavor comes from! Bring the mixture to a simmer for about 5 minutes.
3. Transfer to slow cooker: Pour the broth and tomato mixture over the chuck roast in the slow cooker. Add a squeeze of fresh lime juice over the top.

Step 3: Slow Cook the Beef

1. Set the slow cooker: Cover the slow cooker and set it on low for 8-10 hours or on high for 4-6 hours. Cooking it low and slow will help break down the fibers, making the meat tender and easy to shred.
2. Shred the beef: Once the meat is fork-tender, use two forks to shred it directly in the slow cooker. Mix the shredded beef with the flavorful juices.

Step 4: Build Your Tacos

1. Warm the tortillas: You can lightly toast your tortillas in a dry skillet or wrap them in foil and warm them in the oven.
2. Assemble the tacos: Add a generous portion of the shredded beef to each tortilla, and top with your favorite taco toppings. I love to keep it simple with fresh avocado, cilantro, onions, and a squeeze of lime, but feel free to get creative!

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Pro Tips:

• Make it spicy: Add some sliced jalapeños or hot salsa for a kick of heat.
• Meal prep friendly: This shredded beef freezes well, making it perfect for future taco nights or even burritos, nachos, or quesadillas!
• Taco bar idea: Set up a taco bar with various toppings for a fun and interactive meal that your guests can customize.

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There’s nothing quite like a homemade taco, and these shredded slow-cooked beef tacos made with chuck roast are worth the wait! Whether you’re cooking for a crowd or enjoying a quiet taco night at home, this recipe will become a staple in your kitchen.

If you give this recipe a try, don’t forget to tag me on Instagram at @ambies_kitchen. I’d love to see how your tacos turned out!

Happy cooking!

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