These slow-roasted shredded beef tacos are rich, juicy, and full of bold, smoky flavor from a blend of spices, garlic and lime. Perfect for meal prep, they’re tender enough to fall apart with a fork and made to be loaded into warm tortillas with all your favorite toppings.
INGREDIENTS:
2 lbs beef chuck roast
1.5 tbsp chili powder
2/3 tsp ground coriander
1 tsp paprika
1.5 tsp Lawry’s seasoned salt
1/2 tsp ground cumin
1 small onion, diced
4 cloves garlic, minced
1 cup crushed tomatoes
2 tbsp fresh lime juice
4.5 cups beef broth (one 32 oz box)
Corn or flour tortillas
Chopped cilantro
Diced onions
Avocado or guacamole
Lime wedges
THE RECIPE:
In a small bowl, mix chili powder, coriander, paprika, Lawry’s, and cumin. Pat the chuck roast dry with paper towels, then rub the spice mixture evenly all over the meat.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef for 2–3 minutes on each side until deeply browned. Remove and set aside.
In the same pan, add the diced onion. Cook for 2–3 minutes until softened, then stir in minced garlic and cook for 30 seconds more.
Pour in the crushed tomatoes, lime juice, and beef broth. Stir to combine and scrape up any browned bits.
Add back in the meat. Cover and cook on the lowest heat setting for around 3 hours, turning the beef halfway through.
Once cooked, remove the roast and shred it using two forks (it should shred easily). Return the shredded meat to the pot without the liquid to let it is crisp a little bit. Add back in the liquid (3-4 cups).
Warm your tortillas, then pile on the shredded beef. Top with your favorite taco fixings like chopped onions, cilantro, avocado, cheese, or a squeeze of lime.
Slow Roasted Shredded Beef Tacos
Equipment
- 1 large pot or Dutch Oven
Ingredients
- 2 lbs beef chuck roast I used 2.2 lbs exactly
- 1.5 tbsp chili powder
- 2/3 tsp ground coriander
- 1 tsp paprika
- 1 1/2 tsp Lawry's seasoned salt
- 1/2 tsp ground cumin
- 1 small onion diced
- 4 cloves garlic minced
- 1 cup crushed tomatoes
- 2 tbsp fresh lime juice
- 4.5 cups beef broth one 32 oz box
- corn or flour tortillas
For serving (optional)
- 1 handful of chopped cilantro
- diced onions
- avocado or guacamole
- lime wedges
Instructions
- Pat the chuck roast dry with paper towels. In a small bowl, mix together chili powder, coriander, paprika, Lawry’s, and cumin. Rub the spice mix all over the beef until fully coated.
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef for 2–3 minutes on each side until deeply browned. Remove and set aside.
- In the same pot, reduce heat to medium. Add diced onion and cook for 2–3 minutes until softened. Add minced garlic and stir for another 30 seconds until fragrant.
- Pour in the crushed tomatoes, lime juice, and beef broth. Add in any extra seasoning you might have from the spice mix. Stir to combine and scrape up any browned bits from the pan.
- Return the beef to the pot with the broth mixture. Cover and simmer on low heat for around 3 hours, turning occasionally, until the meat is tender and shreds easily.
- Once cooked, remove the roast and shred it using two forks (it should shred easily). Return the shredded meat to the pot without the liquid to let it is crisp a little bit. Add back in the liquid (3-4 cups).
- Warm your tortillas, then pile on the shredded beef. Top with your favorite taco fixings like chopped onions, cilantro, avocado, cheese, or a squeeze of lime.
