Slow-Cooker Beef Tacos

Yields:
8
Prep Time:
20 mins
Total Time:
8 hrs 20 mins
Throw a beef chuck roast—which has a strong beefy flavor and needs time to tenderize—an onion, and some spices in the slow-cooker before you head out for work—and come home to a Tex-Mex masterpiece.
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Ingredients
- 1 small beef chuck roast (about 3 to 4 lbs.)
- 1 large onion, diced
- 4 cloves garlic, chopped
- Juice of 3 limes
- 1 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1 Tbsp. dried oregano
- 4 cups low-sodium chicken broth
- 20 small corn tortillas
- Sour cream, green onions, red onion, and lime wedges for serving
Directions
- Step 1In a 5-quart slow-cooker, combine chuck roast, onion, garlic, lime juice, chili powder, cumin, and oregano, then pour over chicken broth. Cover and let cook on low, 8 hours.
- Step 2When 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.
- Step 3Char 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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