Shredded Beef Tacos
Shredded beef tacos are made in the slow cooker for an easy dinner any night of the week.
Servings: 6
Ingredients
- 1 medium onion sliced into half-moons
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 to 3 pounds beef roast
- 2 tablespoons olive oil
- 1/4 cup brown sugar
- 3 to 4 tablespoons adobo sauce from canned chipotles in adobo
- 2 tablespoons water or beef broth
Instructions
- Lightly coat the crock of a slow cooker with nonstick spray or a thin layer of olive oil. Scatter the sliced onion in the bottom.1 medium onion
- Mix the paprika, cumin, salt, and pepper together and rub into roast on all sides.1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon fine sea salt, 1/2 teaspoon ground black pepper, 2 to 3 pounds beef roast
- Add olive oil to a large skillet and heat over medium. Sear beef for 3-4 minutes on all sides, using a pair of tongs to sear the edges as well. Transfer to the slow cooker.2 tablespoons olive oil
- In a small bowl, whisk together the brown sugar, adobo sauce, and water. Pour over the beef.1/4 cup brown sugar, 3 to 4 tablespoons adobo sauce, 2 tablespoons water
- Place slow cooker lid and set to LOW. Cook for 6-8 hours, until the beef is falling apart and easily shredded. Serve with your favorite toppings.
Notes
- Nutrition information does not include tortillas for serving.
