Ingredients
- 1 boneless beef chuck roast (3–3½ lb), trimmed
- 1 large yellow onion, sliced
- 6 cloves garlic, smashed
- 3–4 chipotle peppers in adobo + 2 Tbsp adobo sauce
- 1 cup low-sodium beef broth
- ½ cup crushed tomatoes or tomato sauce
- 2 Tbsp fresh lime juice
- 1 Tbsp apple cider vinegar
- 1 Tbsp brown sugar or honey
- 1 Tbsp ground cumin
- 2 tsp dried oregano
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 2 bay leaves
- 1½–2 tsp kosher salt
- 1 tsp black pepper
- 12–16 corn or flour tortillas
- Toppings: cilantro, diced onion, radishes, cotija, jalapeño, lime wedges
- Optional: 1–2 tsp masa harina for thickening
- Quick Lime Crema: ½ cup sour cream + 1 Tbsp lime juice + pinch salt
Equipment
- Slow cooker (6 qt or larger)
- blender or food processor
- Tongs and forks for shredding
- skillet (optional for searing)
- mixing bowls
Method
- (Optional) Sear the chuck roast on all sides until deeply browned; transfer to slow cooker.
- Blend chipotles, adobo sauce, beef broth, tomatoes, lime juice, vinegar, brown sugar, cumin, oregano, chili powder, smoked paprika, and coriander until smooth.
- Place onions and garlic in the slow cooker. Add the roast, bay leaves, and pour the blended sauce over top.
- Cook on LOW for 8–10 hours (preferred) or HIGH for 4½–5½ hours, until beef is fork-tender (195–205°F internal).
- Shred beef in the sauce; discard bay leaves. Adjust seasoning with lime, salt, or sugar. If desired, stir in masa harina to thicken.
- Warm tortillas. Assemble tacos with shredded beef and desired toppings such as cilantro, onion, radish, cotija, and lime wedges. Serve with lime crema.
Nutrition
Calories: 420kcalCarbohydrates: 10gProtein: 39gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 130mgSodium: 780mgPotassium: 740mgFiber: 1gSugar: 4gVitamin A: 90IUVitamin C: 6mgCalcium: 45mgIron: 4.1mg
Notes
Instant Pot: 65 minutes on high pressure, natural release 15 minutes, then reduce sauce on Sauté.
Oven: 300°F (150°C), covered, 3–3½ hours in a Dutch oven.
Storage: 4 days refrigerated or 3 months frozen (store in sauce).
Shredding Temp: 195–205°F for melt-in-your-mouth tenderness.
More Mains: Crockpot Beef Stew, Greek Chicken Bowls, BBQ Cheeseburger Wrap.
Oven: 300°F (150°C), covered, 3–3½ hours in a Dutch oven.
Storage: 4 days refrigerated or 3 months frozen (store in sauce).
Shredding Temp: 195–205°F for melt-in-your-mouth tenderness.
More Mains: Crockpot Beef Stew, Greek Chicken Bowls, BBQ Cheeseburger Wrap.
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