Slow Cooker Chuck Roast Tacos
Updated: Aug 11
Chuck roast breaks down low and slow in the cooker until it shreds with a fork, tacos are just one way to use it, but they're the fastest.
Another favorite for long, busy days, especially in the colder months, the slow cooker does the work while we get through the day.
Why You'll Love This Recipe
Fall-apart tender meat from a long, slow cook
Mostly hands-off, perfect for a busy day
Great for taco night or meal prep
Servings: 6-8
Prep Time: 15 minutes
Cook Time: 8-10 hours on low or 4-5 hours on high
Total Time: 4-5 hours or 8-10 hours
Ingredients
3-4 lbs chuck roast
1 tablespoon olive oil
1 large onion, chopped
3-4 cloves garlic, minced
1 cup beef broth
1 cup red wine (optional, can use extra beef broth if preferred)
2 tablespoons tomato paste
1 teaspoon of each: dried thyme, dried rosemary, garlic powder, onion powder, salt & pepper
Instructions:
Prepare the Chuck Roast: Season the chuck roast generously with salt, pepper, garlic powder, and onion powder.
Sear the Meat: Heat olive oil in a skillet over medium-high heat. Sear the chuck roast on all sides until browned, about 3-4 minutes per side. This step adds depth of flavor but can be skipped if short on time.
Prepare the Slow Cooker: Place the chopped onions and minced garlic in the bottom of the slow cooker.
Add the Roast: Place the seared chuck roast on top of the onions.
Mix the Sauce: In a bowl, combine beef broth, red wine (if using), tomato paste, thyme, rosemary, and additional seasonings. Pour the mixture over the roast.
Cook: Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the meat is tender and easily shreds with a fork.
Shred the Meat: Remove the meat from the crockpot, place into a bowl. Use two forks to shred.
Serve: Add the meat into corn tortillas or homemade sourdough tortillas. Top with shredded Mexican cheese, sour cream and any other toppings you desire.
Taking It One Step Further: After shredding the chuck roast, place the tortillas filled with shredded meat in a tortilla holder and bake them at 400°F (200°C) for 10 minutes. Top the tacos with shredded purple cabbage and thinly sliced onion for a vibrant crunch and fresh flavor that complements the savory roast perfectly.
Additional Tips:
Searing the Meat: Searing the chuck roast before adding it to the slow cooker enhances the flavor but can be omitted if you’re short on time.
Vegetable Variations: Feel free to add vegetables like carrots or potatoes to the crockpot based on your preference.
Wine Substitute: If you prefer not to use wine, simply replace it with additional beef broth for a non-alcoholic version.
Storing Instructions:
Refrigerate: Store leftover chuck roast in an airtight container in the refrigerator for up to 4 days.
Freeze: For longer storage, freeze the roast and vegetables in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat gently on the stovetop or in the microwave until heated through.
Ingredient Notes
Chuck roast: Chuck roast has more fat marbled through it than leaner cuts, which is exactly what lets it shred apart so easily after a long, slow cook.
Troubleshooting Tips
Meat not shredding easily: It needs more time, not less. Tough chuck means the connective tissue has not broken down yet.
Watery result: Chuck roast releases a lot of liquid. Remove the lid for the last stretch, or reduce the liquid separately before serving.
Bland: Season aggressively at the start and again after shredding, slow cooking dulls seasoning.
Dry despite hours of cooking: You likely used too lean a cut. Chuck works because of its fat content, leaner roasts dry out.
What to Serve This With
Top with your favorite taco fixings and serve with the Sourdough Discard Tortillas.
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