Yummy Beef Chuck Roast Tacos Recipe (Crock Pot)

A square image of four tacos squished next to each other on a gray oval platter and sprinkled with lettuce, tomato, cheese, and sour cream.

5 from 1 vote

Yummy Beef Chuck Roast Tacos Recipe (Crock Pot)

Easy, healthy, and YUMMY! This Beef Chuck Roast Tacos Recipe is a no-brainer addition to your next meal plan. It's fall-apart tender and perfectly seasoned with your favorite red salsa, green chilis, and Mexican spices! The best part? It's a dump and go slow cooker recipe that will take you less than 15 minutes of hands-on time to prepare!

Prep Time12

Cook Time8

Total Time8 12

Course: Dinner

Cuisine: Mexican

Servings:

Calories: 492kcal

Author: Misty

Equipment

Slow Cooker
12 inch skillet cast iron, stainless steel, or non-stick

Ingredients

Taco Meat

1-2 tablespoon olive oil
3-4 lb chuck roast
1 teaspoon kosher salt
½ teaspoon pepper
1 cup water
7 oz can diced roasted green chilis
1 ¼ cup jarred salsa any brand
1 tablespoon chili powder
1 teaspoon cayenne
1 teaspoon garlic powder
1 tablespoon cumin

For Serving

12-18 corn or flour tortillas
Lettuce, tomato, shredded cheese, salsa, sour cream, avocado optional

Instructions

Coat the roast generously on all sides with oil. Sprinkle with salt and pepper on both sides.
1-2 tablespoon olive oil, 3-4 lb chuck roast, 1 teaspoon kosher salt, ½ teaspoon pepper
Heat a large skillet over high heat. Once hot, sear each side of the roast for 2-3 minutes until a golden brown crust is formed. Remove and place in a 6qt slow cooker.
Pour 1 cup of water in the skillet and simmer for about 30 seconds, scraping up the brown bits. Pour over the roast in the slow cooker.
1 cup water
Add all the remaining roast ingredients to the slow cooker and use tongs or a spatula to gently mix everything together. Cook on low for 8-10 hours or high for 4-4.5 hours, or until it falls apart easily when prodded with tongs or forks.
7 oz can diced roasted green chilis, 1 ¼ cup jarred salsa, 1 tablespoon chili powder, 1 teaspoon cayenne, 1 teaspoon garlic powder, 1 tablespoon cumin
After cooking, use tongs to move the roast onto a cutting board. Use two forks to gently remove any large chunks of fat. Then use the forks to pull the meat apart into bite sized shreds.
Strain the remaining cooking liquids to remove chunky bits, then stir the meat and liquids back together in the slow cooker. Serve with tortillas and toppings.
12-18 corn or flour tortillas, Lettuce, tomato, shredded cheese, salsa, sour cream, avocado

Notes

Tips and Tricks

We always prefer to cook on low because it seems to come out more tender, but high works well too!
If it is not fall-apart tender when you check it, just cook it another 30-60 minutes. It will get there.
Once it is tender, it will hold well on the “keep warm” setting for a couple hours.

Storage: Store leftover meat with the juices in an airtight container in the fridge for 3-4 days. The juices will help it stay moist when you reheat it.

Reheating instructions: Reheat a single serving of meat in the microwave for 60-90 seconds, or until warmed through. To reheat a large amount, use a pot on the stove over medium-low heat, stirring occasionally until it is warmed through. Make sure to include some of the cooking liquids when you reheat to keep it moist (the liquids tend to fall to the bottom of your container and thicken up when refrigerated; just scoop some out and add to the meat before reheating).

Freezer instructions: Store in a freezer bag or a freezer-safe airtight container. Freeze for 1-3 months. Thaw at room temperature for several hours or in the fridge overnight. Reheat as directed above.

Nutrition