Crockpot Shredded Beef Tacos

3 Nov

I will make this short and sweet because I’m just here to share the recipe I used for Crockpot Shredded Beef last week!!  It was so good that I think I will be planning a few more Taco Tuesdays into our future!

Crockpot Shredded Beef Tacos (from Gimme Some Oven)


  • 2 T. olive oil
  • 2 lb. boneless chuck roast
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. paprika
  • 1 cup beef broth
  • 2 T. tomato paste
  • 2 chipotle peppers in adobo sauce, minced
  • 1/2 large sweet onion, diced
  • 4 cloves pressed garlic

Make a rub from chili powder, cumin, and paprika.  Heat 1 T. olive oil in large skillet over medium heat, brown meat on both sides.   Then, place beef in crockpot or slow-cooker.  Add remaining 1 T. olive oil to skillet and add onions.  Cook until soft, then add garlic and stir until fragrant.  Place onion/garlic mixture over the beef in the slow cooker.  Deglaze the pan with beef broth, then whisk in tomato paste and chipotle peppers.  Bring to a boil and then lower to a simmer for about 5 minutes or until the sauce has thickened.  Pour over  the beef and onions in crockpot.  Cook on low for 6 hours, then shred.

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