Slow Cooker Beef Tacos
Slow Cooker Beef Tacos
Meat and Poultry
Ingredients
- 1 tablespoon Fustini's Chipotle olive oil
- 1 small beef chuck roast (about 3 to 4 lbs.)
- 1 large onion, diced
- 4 cloves garlic, chopped
- 2 tablespoons Fustini's Jalapeño Lime balsamic
- juice of 2 limes
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 4 cups low-sodium chicken broth
- 20 small corn tortillas
- sour cream, green onions, pickled red onion, and lime wedges for serving
Directions
- In a large skillet, add olive oil. Season chuck roast with salt and pepper. Add to skillet to sear both sides and remove from pan. In a 5-quart slow-cooker, combine chuck roast, onion, garlic, balsamic, lime juice, chili powder, cumin, and oregano, then pour over chicken broth. Cover and let cook on low, for 8 hours. Alternatively: if your slow cooker has the searing option, you can do this all in the slow cooker.
- When ready to shred, add roast and onion to a large bowl and shred with two forks. Pour over enough juice so it's nicely marinated.
- Char tortillas over the flame of a gas burner, then top with beef and serve with sour cream, green onions, chopped red onion, and limes.
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