Chuck Roast Tacos
Flavorful beef roast, slow cooked in the crock pot all day long. Its tender and a great way to use a chuck roast!
Servings: 12 Servings
Equipment
Ingredients
- 3 pounds beef chuck roast
- 10 ounces diced tomatoes and green chiles like Rotel (Note 1)
- 1 cup beef broth (Note 2)
- 3 teaspoons kosher salt
- 2 teaspoons ancho chili powder (Note 3)
- 1 teaspoon ground cumin
- 1 teaspoon garlic salt (Note 4)
- ½ teaspoon ground black pepper
- 2 limes juiced
Instructions
- In a large 6-quart crock pot, add the diced tomatoes and green chiles, undrained. Next, add the beef broth.
- Add the kosher salt, ancho chili powder, ground cumin, garlic salt, and ground black pepper. Stir until combined.
- Next, add the beef chuck roast. Turn the roast so both the top and bottom have been coated. Add the cover and cook on low for at least 8 hours or until the beef is tender and easy to shred.
- Remove the roast and shred it with two forks. Add it back into the cooking juices. Stir.
- Squeeze in the fresh lime juice. Stir. Lower the heat level to warm.
- Serve the shredded chuck roast on heated tortillas, burritos, or a rice bowl!
Notes
Note 1: Use the spice level that works for you and your family. The recipe was tested with the original spice level, and it wasn’t too spicy.
Note 2: Beef stock will also be used. If concerned about salt levels, use a low-sodium option.
Note 3: Chili powder can be used if you are not concerned about a low FODMAP option.
Note 4: If making this as a low FODMAP recipe, use a low FODMAP garlic salt. Smoke and Sanity has an option.
Nutrition Information is only an estimate and does not include any toppings or tortillas.
Nutrition Information
Serving: 1 ServingCalories: 360kcalCarbohydrates: 1gProtein: 22gFat: 29gSugar: 1g
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