Description
These Slow-Cooked Chuck Roast Tacos combine tender, slow‑braised smoked beef with bold Mexican spices for a crowd‑pleasing meal. The chuck roast cooks low and slow in a crockpot with onions, garlic, beef broth, and grape juice, then is shredded and served in warm corn tortillas. Top with fresh diced tomatoes, crisp lettuce, and melty cheese for a perfect taco night that’s easy, flavorful, and budget‑friendly, ideal for busy weeknights. Serve with lime for bright zest today.
Ingredients
Scale
- 2 pounds chuck roast
- 1 onion, diced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup grape juice
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Corn tortillas
- Toppings: diced tomatoes, lettuce, cheese
Instructions
- In a crockpot, combine the diced onion and garlic.
- Season the chuck roast with chili powder, cumin, smoked paprika, salt, and pepper. Place it on top of the onions.
- Pour in the beef broth and grape juice.
- Cover and cook on low for 8 hours or until the meat is tender.
- Shred the beef with two forks and serve in warm corn tortillas with your favorite toppings.
Notes
- For extra flavor
- brown the roast before adding to the slow cooker. Adjust spice level with cayenne or chipotle powder. Leftovers store well in the fridge for up to four days or freeze for three months. Nutrition is approximate.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 350
Keywords: Slow-Cooked Chuck Roast Tacos, easy taco recipe, slow cooker beef tacos, how to make chuck roast tacos, best beef taco filling, budget taco dinner, slow cooker meals, Mexican dinner ideas