Crockpot Chuck Roast Tacos

Crockpot Chuck Roast Tacos


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This tender beef recipe is simple to make and perfect for any kind of taco.

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Chicago, IL

Time needed

30 min preparation + 5 hour cooking

Serving Size / Yield

8 servings


  • 2 ½ Pounds of Chuck Roast
  • 7 Ounces of Beef Broth
  • 1 Tablespoon of Chili Powder
  • 2 Teaspoons of Ground Cumin
  • 2 Teaspoons of Onion Powder
  • 1 Minced Garlic Clove
  • 2 Tablespoons of Lime Juice
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Pepper
  • 2 Sliced Avocados
  • ½ Cup of Sliced Cherry Tomatoes
  • 1 Cup of Crumbled Chihuahua Cheese
  • 1 Cup of Corn
  • 1 Cup of Red Cabbage

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Begin by greasing your crockpot, placing the roast in the crockpot, and pouring the beef broth and lime juice over the top of it. Then, mix together the chili powder, ground cumin, onion powder, garlic, lime juice, salt, and pepper in a small bowl and then pour it over the top of the meat as well. Cover your crockpot and cook it on high for about 5 hours.

Once it’s cooked, remove the meat from the crockpot to shred it and remove any excess fat. Then, cook the now-shredded meat for another 30 minutes and drain it before serving it on warm tortillas with avocado, cherry tomatoes, chihuahua cheese, corn, and red cabbage

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