How long does the beef need to cook to become tender?

The chuck roast simmers for several hours until it shreds easily with a fork. Cooking time depends on the size and your stovetop heat, typically 2–4 hours after searing.

Can I make this in a slow cooker or Instant Pot?

Yes. Sear the beef in a skillet first, then transfer to a slow cooker on low for 6–8 hours, or use an Instant Pot on high pressure for 45–60 minutes.

What's the best way to store leftover shredded beef?

Store the cooked beef and broth together in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in a skillet or microwave.

Should I use corn or flour tortillas?

This recipe uses corn tortillas, which are fried until crispy. Flour tortillas work as a softer alternative and don't need frying.

Can I reduce the jalapeño heat?

Yes. Use half a jalapeño, remove the seeds and membranes before chopping, or omit it entirely and adjust salt to taste.

Slow-Cooked Shredded Beef Tacos

Name: Slow-Cooked Shredded Beef Tacos
Prep time: 15 min
Cook time: 2 h 40 min
Total time: 2 h 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2.5 lbs chuck roast; 2 tbsp vegetable oil; salt, to taste; black pepper, to taste; 1/2 large yellow onion, sliced; 3 small roma tomatoes, diced; 3 cloves garlic; 1 jalapeño, chopped; 6 cups water, divided; 3 tbsp beef bouillon powder; 1 (7.75 oz) can El Pato tomato sauce with jalapeño; 2 bay leaves; a few dashes Maggi seasoning sauce; 1/2 bunch cilantro, chopped; 16 corn tortillas; 1 cup shredded Monterey Jack cheese; 1 cup vegetable oil, for frying; 1 cup shredded lettuce, for topping; 1/4 cup Mexican crema, for topping; 1/4 cup crumbled queso fresco, for topping; Salsa, for topping

CookOSBeta

Slow-Cooked Shredded Beef Tacos | CookOS

Ingredients

2.5 lbs chuck roast
2 tbsp vegetable oil
salt, to taste
black pepper, to taste
1/2 large yellow onion, sliced
3 small roma tomatoes, diced
3 cloves garlic
1 jalapeño, chopped
6 cups water, divided
3 tbsp beef bouillon powder
1 (7.75 oz) can El Pato tomato sauce with jalapeño
2 bay leaves
a few dashes Maggi seasoning sauce
1/2 bunch cilantro, chopped
16 corn tortillas
1 cup shredded Monterey Jack cheese
1 cup vegetable oil, for frying
1 cup shredded lettuce, for toppingoptional
1/4 cup Mexican crema, for toppingoptional
1/4 cup crumbled queso fresco, for toppingoptional
Salsa, for toppingoptional

21 Ingredients

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Instructions

1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
2
Season the chuck roast generously on all sides with salt and black pepper.
3
Carefully place the seasoned chuck roast in the hot pot and sear on both sides until a deep brown crust forms.
4
Add the sliced onion, chopped jalapeño, whole garlic cloves, and diced tomatoes to the pot around the beef.
5
In a measuring cup, whisk together 4 cups of water and the beef bouillon powder to create a broth.
6
Pour the beef broth into the pot, followed by an additional 2 cups of plain water.
7
Add the entire can of El Pato sauce, the bay leaves, and a few dashes of Maggi seasoning sauce to the pot.
8
Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and let it cook for 2.5 to 3 hours, until the beef is very tender.
9
During the last 15 minutes of cooking, stir in the chopped cilantro.
10
Once cooked, carefully remove the beef from the pot and shred it using two forks. Moisten the shredded beef with some of the cooking liquid.
11
To assemble the tacos, place a spoonful of shredded beef and a sprinkle of shredded cheese onto a corn tortilla.
12
Fold the tacos in half. Heat about an inch of oil in a frying pan over medium heat.
13
Fry the tacos for a few minutes on each side until they are golden brown and crispy.
14
Remove the fried tacos from the oil and let them drain on a paper towel-lined plate.
15
Serve the tacos immediately, topped with shredded lettuce, Mexican crema, crumbled queso fresco, and your favorite salsa. Enjoy with a side of Mexican rice.