Description
These Crockpot Chuck Roast Tacos are juicy, flavorful, and affordable, perfect for a quick and easy dinner that’s kid-approved and serves a crowd. The chuck roast is seasoned with a blend of spices, seared for extra flavor, then slow-cooked in a crockpot until tender and shreddable, making for delicious taco fillings that pair beautifully with a variety of toppings.
Ingredients
Scale
Crockpot Chuck Roast Tacos
- ¼ cup dark brown sugar, packed (light brown sugar is fine)
- 2 tablespoons chili powder
- 2 teaspoons salt, plus more to taste
- 2 teaspoons paprika
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- ½ teaspoon cayenne pepper (omit if you don’t like spice)
- 4 tablespoons butter (salted or unsalted is fine)
- 1 (3 pound) boneless beef chuck roast
- 1 large yellow onion, sliced
- 1 tablespoon minced garlic
- 2 tablespoons lime juice
- Salt and pepper to taste
Extras
- Tortillas (corn or flour)
- Cilantro lime sauce
- Avocado sauce
- Pickled onions
- Crumbled feta
Instructions
- Prepare the Seasoning Mix: In a small bowl, thoroughly mix together the brown sugar, chili powder, salt, paprika, cumin, garlic powder, onion powder, and cayenne pepper. Taste and adjust seasoning as needed to suit your preference.
- Season the Chuck Roast: Rub the seasoning mixture all over the chuck roast, covering all sides evenly. Reserve any leftover seasoning for later use.
- Sear the Roast: Melt the butter in a large skillet over medium heat. Once hot, sear the chuck roast on all sides for about 3-5 minutes per side until a golden brown crust forms, enhancing flavor.
- Transfer to Crockpot: Place the seared chuck roast along with any juices and browned bits from the skillet into a greased 6-quart crockpot. Set aside for the next step.
- Sauté Onions and Garlic: Using the same skillet, add the sliced onions, minced garlic, lime juice, and a pinch of salt and pepper. Cook for about 5 minutes, scraping up any browned bits from the skillet, until the onions start to soften.
- Add Onions to Crockpot: Pour the cooked onions, garlic, lime juice, and any remaining browned bits over the chuck roast in the crockpot. Sprinkle any leftover seasoning on top.
- Cook the Roast: Cover the crockpot and cook on LOW for 8 hours (preferred) or on HIGH for 4 hours, until the meat is tender and easily shredded.
- Shred the Meat: Remove the roast from the crockpot and shred the beef using two forks, discarding any unwanted fat. Optionally, stir the shredded meat back into the cooking juices or save the juices separately to moisten the meat when reheating.
- Serve: Warm the tortillas and serve the shredded beef with desired toppings such as cilantro lime sauce, avocado sauce, pickled onions, and crumbled feta. Enjoy your flavorful tacos!
Notes
- For less spice, omit the cayenne pepper or reduce the amount.
- Searing the roast before slow cooking enhances the flavor and texture significantly.
- Leftover shredded beef can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
- Reheat shredded beef gently with reserved cooking juices to keep it moist.
- This recipe is versatile; adjust the toppings to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American, Mexican
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