Here at Lake Geneva Country Meats, we absolutely love tacos. We’re probably not going out on too much of a limb if we guess that you also loved tacos. While there are many types of tacos, this Slow Cooker Shredded Beef Taco holds a special place in our hearts. We think the richly flavored shredded beef chuck roast has an amazing texture that has plain old ground beef tacos beat. Since this is a slow cooker, it’s easy and simple to put in the slow cooker when you leave in the morning and have delicious smelling taco meat ready for you to shred when you get home at night. We used simple toppings on our tacos – fresh pico de gallo, a little bit of shredded cheese and some fresh cilantro. What’s your favorite way to top your taco? Let us know in the comments below!
- 4 lb(s) Leahy’s Angus Boneless Beef Chuck Roast
- 1 Yellow Onion (chopped)
- 1 cup(s) Red Wine (or beef broth)
- 2 Tbsp Tomato Paste
- Urban Accents Mesa Rosa Chipotle Seasoning (or other similar Chipotle seasoning)
Pour the red wine (or broth) into a slow cooker, and add the onions. Rub the tomato paste over the chuck roast and then season generously on all sides with the chipotle seasoning. Place the chuck roast in the slow cooker, place the cover on and cook on low for 8-10 hours.
After cooking, pull the chuck roast out and, using two forks, shred the beef. Add the shredded beef back into the slow cooker and mix together with the onions and juices. Serve on tortillas with your favorite taco toppings. Enjoy!