Slow Cooker Mexican Shredded Beef Tacos

Step 1

Pat the roast dry with paper towels and season with salt and pepper on all sides. Set aside.

Step 2

Heat a large cast iron skillet or a carbon steel pan on high and when smoking hot, add the sliced onion, red bell pepper pieces, jalapeno pieces and whole garlic. May need to do in batches depending on your pan size.

Step 3

Remove the garlic just as it starts to brown and place in the slow cooker. Keep cooking the other vegetables until they are slightly blackened and charred. Also add to the slow cooker.

Step 4

Add the vegetable oil to the hot pan and add the beef to sear on all sides. Once the beef has browned (about 8-10 minutes), add to the slow cooker, placing the meat over the charred vegetables.

Step 5

Pour lime juice in pan to deglaze, then add beef broth and scrape up brown bits and pour into slow cooker.

Step 6

Add all other ingredients to slow cooker but tie the cilantro stems with twine so you can easily remove them at the end.

Step 7

Slow cook covered for 8-9 hours on low or 5-6 hours on high or until the beef is fall-apart tender. Slow cookers vary so you will need to monitor yours for total cooking time. We cooked on low and the beef was tender in nine hours, but we did flip the meat over half way through cooking.

Step 8

Remove and discard cilantro stems.

Step 9

Pour off liquid into a fat separator and remove and discard fat that floats to the top.

Step 10

Shred the beef and vegetables with two forks and using the liquid, moisten just enough of the shredded beef to serve. Save any remaining liquid to reheat leftovers.

Step 11

Serve in soft or hard shells with your favorite toppings. We used two six-inch flour tortillas and sprinkled on jack cheese to melt, added chopped red onion, cilantro leaves and fresh jalapeno slices then served lettuce, tomato, lime wedges and sour cream on the side for guests to top on their own.