About
Taco night just got tastier! Juicy, tender Slow Cooker Shredded Taco Beef takes the center of your crunchy tacos to the next level; each bite is seasoned to savory and spicy perfection, with plenty of room for customization. Letting it slow cook helps the meat retain maximum flavor and texture and helps alleviate your schedule since dinner is being made for you. Slow Cooker Shredded Taco Beef also tastes amazing on potato rolls, toast, or just by itself!
Ingredients
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 1 (3-pound) beef shoulder roast, boneless
- 5 cloves garlic, minced
- water, to taste
- cilantro leaves, optional, to taste, for garnish
- lime wedges, optional, to taste, for serving
Directions
Step 1 -Combine the chili powder, the cumin, the oregano, the red pepper flakes, and the salt in a small bowl.
Step 2 -Cut the beef roast into large chunks, about 2-3 inches each.
Step 3 -In a gallon-sized, zip-top bag, place the beef, the spice mixture, and the garlic. Shake to coat the meat in spices. Refrigerate the bag of seasoned beef for up to 1 day if desired.
Step 4 -Place the seasoned beef in the bottom of the slow cooker in a single layer.
Step 5 -Add enough of the water to come up to the top of the meat, about 2 cups.
Step 6 -Secure the lid, turn the heat on to low, and cook for 8 hours.
Step 7 -Remove the lid of the slow cooker and use two forks to shred the meat. The beef should be tender enough to simply pull apart.
Step 8 -Remove the meat from the liquid with tongs.
Step 9 -Serve immediately topped with the cilantro and the lime wedges.
