Slow Cooker Chuck Roast Tacos

Tender and flavorful, this Slow Cooker Chuck Roast is a comforting classic that’s perfect for a hearty meal with minimal effort. The chuck roast becomes incredibly tender after slow cooking with a blend of savory seasonings, creating a delicious experience. It’s an ideal choice for busy days when you want a satisfying dinner ready and waiting for you.

Servings: 6-8

Prep Time: 15 minutes

Cook Time: 8-10 hours on low or 4-5 hours on high

Total Time: 4-5 hours or 8-10 hours

Ingredients:

• 3-4 lbs chuck roast

• 1 tablespoon olive oil

• 1 large onion, chopped

• 3-4 cloves garlic, minced

• 1 cup beef broth

• 1 cup red wine (optional, can use extra beef broth if preferred)

• 2 tablespoons tomato paste

• 1 teaspoon of each: dried thyme, dried rosemary, garlic powder, onion powder, salt & pepper

  
  

Instructions:

1. Prepare the Chuck Roast: Season the chuck roast generously with salt, pepper, garlic powder, and onion powder.

2. Sear the Meat: Heat olive oil in a skillet over medium-high heat. Sear the chuck roast on all sides until browned, about 3-4 minutes per side. This step adds depth of flavor but can be skipped if short on time.

3. Prepare the Slow Cooker: Place the chopped onions and minced garlic in the bottom of the slow cooker.

4. Add the Roast: Place the seared chuck roast on top of the onions.

5. Mix the Sauce: In a bowl, combine beef broth, red wine (if using), tomato paste, thyme, rosemary, and additional seasonings. Pour the mixture over the roast.

6. Cook: Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the meat is tender and easily shreds with a fork.

7. Shred the Meat: Remove the meat from the crockpot, place into a bowl. Use two forks to shred.

8. Serve: Add the meat into corn tortillas or homemade sourdough tortillas. Top with shredded Mexican cheese, sour cream and any other toppings you desire.

Taking It One Step Further: After shredding the chuck roast, place the tortillas filled with shredded meat in a tortilla holder and bake them at 400°F (200°C) for 10 minutes. Top the tacos with shredded purple cabbage and thinly sliced onion for a vibrant crunch and fresh flavor that complements the savory roast perfectly.

Additional Tips:

• Searing the Meat: Searing the chuck roast before adding it to the slow cooker enhances the flavor but can be omitted if you’re short on time.

• Vegetable Variations: Feel free to add vegetables like carrots or potatoes to the crockpot based on your preference.

• Wine Substitute: If you prefer not to use wine, simply replace it with additional beef broth for a non-alcoholic version.

Storing Instructions:

• Refrigerate: Store leftover chuck roast in an airtight container in the refrigerator for up to 4 days.

• Freeze: For longer storage, freeze the roast and vegetables in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

• Reheat: Reheat gently on the stovetop or in the microwave until heated through.