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Mexican Shredded Beef for Tacos

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A comforting and flavorful shredded beef recipe perfect for taco night, made in a slow cooker or Instapot.

Ingredients

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  • 2–3 pounds beef chuck roast
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 2–3 tablespoons taco seasoning
  • 1 cup beef broth
  • Salt and pepper to taste

Instructions

  1. Begin by placing the beef chuck roast in your slow cooker or Instapot.
  2. Next, add the chopped onion, minced garlic, and the can of diced tomatoes on top of the beef.
  3. Sprinkle in 2-3 tablespoons of taco seasoning, along with a pinch of salt and pepper.
  4. Now it’s time to add the beef broth.
  5. If you’re using a slow cooker, cook on low for 8 hours or high for 4 hours. For the Instapot, set it to high pressure for 60 minutes and then allow it to naturally release.
  6. Once your cooking time is up, take two forks and shred the beef right in the pot.
  7. Now that your beef is perfectly shredded, fill your taco shells with the savory beef and top them with your favorites!

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months.

Nutrition

Find it online: https://www.nailzspa.com/tacos-with-mexican-shredded-beef/

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