Shredded Beef Tacos
These Shredded Beef Tacos are so tender and juicy! You are going to love how easy these delicious tacos come together. It's hard to believe minimal work can produce such great tasting tacos like these.
Ingredients
- 3 pounds chuck roast cut into 1-inch chunks
- 1 tablespoon olive oil
- ½ large onion halved
- 4 cloves garlic smashed
- 3 cups beef stock
- 2 bay leaves
- 1 ½ teaspoons dried oregano
- 2 teaspoons cumin powder
- 1 tablespoon paprika
- ½ teaspoon chipotle powder or cayenne
- 1 teaspoon coriander powder
- 1 teaspoon garlic powder
- 2 teaspoons salt 2-3 teaspoons depending on the stock used
- 1 teaspoon pepper freshly cracked
- as needed corn or flour tortillas warmed
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- In a dutch oven over medium-high heat add in the olive oil. Once hot begin searing the chunks of meat on all sides. Working in batches as needed. Preheat an oven to 325°F.
- Add the beef stock, onion, garlic and all of the seasonings to the pot, cover and place in the preheated oven. Cook for 3 hours. Test the meat by seeing if it shreds easily.
- Remove the meat from the dutch oven, and carefully shred. Place on warm tortillas, add toppings and serve. Enjoy!
Notes
Crockpot instructions are in the post above the recipe card.
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