Chuck Roast Slow Cooker Tacos

An up close shot of slow cooker chuck roast tacos.

5 from 2 votes

These chuck roast slow cooker tacos feature tender meat served on warm tortillas with vibrant and flavorful toppings: pickled onions, guacamole, and diced mango.

Prep Time20

Cook Time8

Course: Main Course

Cuisine: Mexican-Inspired

Servings:

Calories: 416kcal

Author: Olivia & Annie

Ingredients

For the roast:

1 white onion, thinly sliced
2 lbs boneless chuck roast
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon kosher salt
½ cup chicken broth or beef broth
¼ cup lime juice (about 2 limes)
1 tablespoon honey

For serving:

12 tortillas of choice
1 mango, diced
Tajin Seasoning

Pickled onions

1 red onion, thinly sliced
½ cup water
½ cup white vinegar
1 tablespoon sugar
1 ½ teaspoons kosher salt

Guacamole

2 avocados
¼ cup minced cilantro
Lime juice, to taste
½-3/4 teaspoon kosher salt

Instructions

Begin by thinly slicing the white onion. Place the onions in the bottom of the slow cooker. Next, add the roast and place the spices directly on the top of the roast (you can flip the roast and add spices to both sides). Then add the broth, lime juice, and honey to the slow cooker. Cook on low heat for 7-8 hours.
Thinly slice the red onions and place them in a medium bowl with the water, white vinegar, sugar, and salt. Mix until well combined, cover, and place in the refrigerator while the roast cooks.
After the roast has cooked for about 6 hours, use two forks to gently pull it apart to begin shredding it a little bit. This will allow the meat to retain more moisture. Replace the lid and continue to cook on low until the 7-8 hours are completed. Finish shredding the meat.
Optional: Use tongs to put the shredded meat into a parchment lined baking dish. Place the dish in the oven to broil for about 2 minutes to get a few crispy, browned bits. Do not broil for too long or else the meat will become tough.
Mash the avocados in a small bowl and mix in the chopped cilantro, fresh lime juice, and salt. Dice the mango.
Next, warm the tortillas (in the microwave wrapped in a damp paper towel or on a pan on the stove).
Assemble the tacos: place meat on the tortillas and top with guacamole, pickled onions, diced mango, and a sprinkle of Tajin seasoning.

Notes

If the meat is not shredding well, it is likely that it will need to cook for longer. It needs to cook long enough that it will be tender to easily shred.
If you're not wanting to make tacos, you can use this Mexican shredded beef for other types of Mexican cuisine: burrito bowls, quesadillas, and nachos for example.
This recipe is gluten-free and dairy-free.

Nutrition