Ingredients
Equipment
Method
Slow-cook the beef
- Place the beef chuck roast into the slow cooker with beef broth, onion halves, garlic cloves, cumin, oregano, chili powder, black pepper, salt, and bay leaves. Spread everything evenly so the liquid can surround the meat.
- Cover and cook on low for 8 hours, until the beef shreds easily with a fork. When you press a fork into the roast, it should pull apart into tender shreds with little resistance.
Shred and finish
- Remove the beef and shred directly in the slow cooker, discarding any large fat pieces. Stir the beef into the cooking liquid until the shreds look evenly coated.
- Stir in the lime juice and let the mixture rest for 10 minutes before serving. You’ll see the surface gloss slightly as the flavors settle together.
Warm and assemble tacos
- Warm the soft flour or corn tortillas until pliable, about 30 to 60 seconds each. They should look slightly steamy and flex without cracking.
- Fill each tortilla with shredded beef and top with diced onion, cilantro, lime, salsa, and sour cream. Spoon any extra cooking liquid on the side for dipping, so each bite stays moist.
Notes
Tip: For the most tender shreds, check doneness at the 7-hour mark—then keep cooking until a fork easily separates the beef. Refrigerate leftovers in an airtight container up to 4 days; reheat gently in a skillet or in the microwave with a splash of cooking liquid. Freezing is yes: freeze shredded beef and cooking liquid up to 3 months, then thaw and reheat. Dietary swap: use reduced-fat sour cream or skip it entirely for a lighter topping.