Ingredients
Method
- Season the chuck roast thoroughly with salt, pepper, and minced garlic.
- Sear the roast in a skillet over medium-high heat until all sides are well-browned.
- Place the roast in a slow cooker and sauté the onions in the skillet until they soften.
- Stir the onions into the beef broth and spices, then pour the mixture over the roast.
- Cover the slow cooker and cook on low for 6 to 8 hours until the meat is tender.
- Shred the beef within the slow cooker and allow it to absorb the juices before serving.
- Heat tortillas in a skillet with olive oil, then fill with beef and cheese and cook until crispy.
Nutrition
Notes
Meat Choice: I swear by chuck roast for this because the marbling breaks down into the most tender shreds, but a brisket is a great alternative if you want a slightly different texture.
Searing Secret: I have learned the hard way that skipping the sear means losing out on major flavor, so make sure your skillet is piping hot before the meat hits the pan.
Crispy Finish: My favorite part is frying the tortillas with the cheese until they get golden and crunchy, which keeps the taco from getting soggy from the juicy beef.
Leftover Storage: I always store the shredded beef in its own cooking liquid to keep it moist, and it stays fresh in the refrigerator for up to four days.
Make-
Ahead Strategy: You can cook the beef entirely a day in advance and let it chill in the