Ingredients
Scale
- 2 lbs beef chuck roast
- 1 yellow onion
- 4 garlic cloves
- 1 cup low-sodium beef broth
- 1 tsp cumin
- 1 tsp smoked paprika
- Fresh cilantro
- Tortillas (corn or flour)
- Limes
Instructions
- Season the chuck roast generously with salt and pepper.
- In a hot skillet, sear the roast on all sides until golden brown (about 3-4 minutes per side).
- Remove the roast and sauté diced onions and minced garlic in the same skillet until translucent.
- Return the seared roast to the slow cooker along with onions, garlic, cumin, paprika, and beef broth. Cover and cook on low for 8 hours.
- Shred the beef in the slow cooker using two forks to mix with juices.
- Warm tortillas in a dry pan for about 30 seconds per side.
- Assemble tacos with shredded beef, cilantro, lime juice, and desired toppings.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco (approximately 120g)
- Calories: 290
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg