Crockpot Shredded Beef Tacos
For these Crockpot Shredded Beef Tacos, meat cooks all day in an flavor-packed tomatillo salsa, then pulls apart effortlessly, and topped with ripe avocado and tangy lime juice. So easy and delicious!
Servings: 8
Ingredients
- 1 tablespoon vegetable oil
- 3 pounds boneless beef chuck roast , trimmed of excess fat
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 16 ounces salsa verde (or a store-bought jar is fine)
- 1 medium sweet onion , sliced thin
- 3 cloves garlic , smashed
- 1/2 cup chopped fresh cilantro
- 16 whole high quality corn tortillas , warmed
- 1/4 cup sour cream
- 1 medium ripe avocado , diced
- 2 small limes , quartered
Instructions
- Coat a 6-quart crockpot with nonstick cooking spray.
- In a large pan, heat the oil over medium-high. Season the beef with the cumin, salt, and pepper. Add to the pan and cook for 3 minutes, per side, to a nice golden brown.
- Transfer meat to the slow cooker; add the salsa verde, onion, and garlic. Cover and cook on low for 8 hours or until the meat pulls apart easily.
- Shred the meat with 2 forks and stir with the liquid.
- Using tongs or a slotted spoon, place some of the meat in each tortilla, topped with some sour cream, avocado, and a sprinkle of cilantro and lime juice.
Nutrition
Serving: 2tacos | Calories: 427kcal | Carbohydrates: 12g | Protein: 34g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 121mg | Sodium: 849mg | Potassium: 888mg | Fiber: 3g | Sugar: 6g | Vitamin A: 535IU | Vitamin C: 12.1mg | Calcium: 57mg | Iron: 4mg