Slow Cooker Pulled Beef Tacos
July 23, 2026 • 0 comments
Chuck roast is a hardworking cut from the shoulder. Tough muscle with lots of connective tissue. Low and slow cooking is the only way to do it justice. But in the summer, that doesn't mean standing over a hot oven. Throw it in the slow cooker in the morning and come back to fall-apart pulled beef that's perfect for tacos, sandwiches, or salads. Rich, silky, deeply flavorful...and your kitchen stays cool.
- Prep Time:
- Cook Time:
- Servings: 6-8
Ingredients
- (1) Chuck Roast
- (1 cup) Beef Broth
- (1 can (4 oz.)) Diced green chiles
- (1 tsp) Cumin
- (1 tsp) Garlic powder
- (1 tsp) Smoked paprika
- (1 tsp) Kosher salt
- (6-8) Tortillas
- (For serving) Pickled onions, avocado, cilantro, hot sauce
Directions
- Brown the roast: Heat a skillet over high heat with a little oil. Brown the chuck roast well on all sides, 2–3 minutes per side. Don't skip this — that crust adds flavor to the whole dish.
- Season and load the slow cooker: Add the browned roast to the slow cooker. Pour in beef broth and diced green chiles. Sprinkle cumin, garlic powder, smoked paprika, and salt over the top.
- Cook low and slow: Cover and cook on low for 8–10 hours, until the meat is completely tender and falling apart.
- Shred and soak: Shred the beef directly in the slow cooker using two forks. Stir it into the juices and let it sit for 15 minutes to soak everything up.
- Serve: Pile onto warm tortillas with pickled onions, avocado, cilantro, and hot sauce. Or pile onto a sandwich roll. Or throw it over a salad. Hard to go wrong.
Notes
The connective tissue in chuck roast breaks down over long, slow cooking into gelatin. That's what makes the meat fall apart and the sauce silky. Browning first builds a flavorful crust that seasons the whole dish. Leftovers keep well in the fridge for 3–4 days and reheat great. The cooking liquid is excellent. Don't throw it out.
