Slow Cooker Shredded Beef Tacos

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Beef Chuck Roast(907g)
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  Chili powder(10g)
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  Cumin, Ground(5g)
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  Paprika, Smoked(3g)
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  Low Sodium Beef Broth(240g)
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  Tomato Paste(30g)
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  Chipotle peppers in adobo sauce
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  Yellow Onion
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  Garlic(300g)
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  Flour Tortillas
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  Avocado
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  Salsa, Prepared, Red, Store-Bought
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  Lettuce, Romaine
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  Tomato
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  Yellow Onion
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  Cilantro, Fresh
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  Lime

Instructions

1. 1Whisk together the chili powder, ground cumin, and smoked paprika in a small bowl. Rub the spice mix evenly over all sides of the beef chuck roast.
2. 2Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, carefully place the beef in the skillet and sear for 2 minutes per side until deeply browned on all surfaces. Transfer the beef to a slow cooker.
3. 3Add the remaining 1 tablespoon olive oil and diced onion to the same skillet over medium-high heat. Cook 3–4 minutes, stirring occasionally, until the onion begins to soften. Add the fresh garlic and cook 1 minute until fragrant.
4. 4Pour the low-sodium beef broth into the skillet and scrape the bottom with a wooden spoon to deglaze, lifting up all browned bits. Whisk in the tomato paste and minced chipotle peppers until fully combined. Bring the mixture to a simmer over medium-high heat and cook 3–5 minutes until slightly thickened. Pour the entire pan sauce over the beef in the slow cooker.
5. 5Cover the slow cooker and cook on low for 6–8 hours (or on high for 3–4 hours) until the beef shreds easily when tested with a fork.
6. 6Transfer the shredded beef to a cutting board and shred completely using two forks. Toss the shredded beef with the braising liquid to coat evenly.
7. 7Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable. Divide the shredded beef evenly into 4 airtight containers while still warm, reserving the braising liquid separately.
8. 8Prepare fresh taco toppings: slice the tomato and avocado, chop the romaine lettuce and fresh cilantro, dice the onion, and cut the lime into wedges. Store toppings separately and assemble tacos at serving time.