How long does a 3-pound chuck roast take in a crockpot?

On LOW it usually needs 8 hours. On HIGH plan for 4 to 5 hours. The roast is ready when it shreds easily with two forks.

Can I make this without searing?

Yes, but searing adds flavor and a deeper color to the shredded beef. If you skip searing, increase the cooking time slightly and consider adding a tablespoon of tomato paste to the cooking liquid for extra depth.

How do I keep the tacos from getting soggy?

Drain the shredded beef slightly before building tacos, or serve the juices on the side. Use warm tortillas and add crunchy toppings last.

What is the best way to reheat leftovers?

Warm gently on the stove with a little reserved cooking liquid or beef broth to keep the meat moist. Reheating in the crockpot on LOW for an hour works well for large batches.

Chuck Roast Tacos

Description

These chuck roast tacos are slow-cooked until fall-apart tender, then tossed with fresh lime and savory spices for the ultimate juicy shredded beef taco. Brown the roast for deep flavor, let the crockpot do the work, and pile the meat into warm tortillas with your favorite toppings. Perfect for weeknights, make-ahead meals, and feeding a crowd without stress.

Ingredients

Scale

1 (3 pound) boneless beef chuck roast, trimmed of excess fat as desired
1/4 cup dark brown sugar, packed
2 tablespoons chili powder
2 teaspoons kosher salt, plus extra to taste
2 teaspoons smoked or sweet paprika
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon cayenne pepper (optional)
4 tablespoons butter or 2 tablespoons neutral oil for searing
1 large yellow onion, sliced
1 tablespoon minced garlic
2 tablespoons fresh lime juice, plus extra for serving
Corn or flour tortillas, for serving
Optional toppings: quick pickled red onions, cilantro-lime crema, avocado sauce, crumbled cotija or feta, sliced radish, jalapeño slices, shredded cabbage, lime wedges

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Instructions

In a bowl, whisk together dark brown sugar, chili powder, salt, paprika, cumin, garlic powder, onion powder, and cayenne. Reserve a tablespoon for finishing if desired.
Press the seasoning mix all over the chuck roast and let sit 10 minutes while you heat the pan.
Heat butter or oil in a large skillet over medium-high heat. Sear the roast 3 to 5 minutes per side until a deep brown crust forms. Transfer the roast and any pan juices to a greased 6-quart crockpot.
Add sliced onion, minced garlic, and lime juice to the skillet and cook 3 to 5 minutes to soften and deglaze. Pour onions and juices over the roast.
Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until roast shreds easily with two forks.
Remove roast, shred with two forks, discard any excess fat. Optional: stir shredded meat back into the juices for extra moisture. Taste and squeeze a little more lime if desired.
Warm tortillas, fill with shredded beef and toppings, and serve.

Notes

Instant Pot adaptation: After searing, add 1 cup beef broth, lock the lid, and pressure cook on HIGH for 50 minutes with a natural release for 30 minutes. Make-ahead: Cook the roast a day ahead and refrigerate in its juices, then reheat gently before shredding. For more smoke flavor, add 1 teaspoon smoked paprika to the rub or finish briefly under the broiler with a light brush of BBQ sauce. To keep tacos juicy, always reheat shredded beef with a splash of reserved juices or broth.

Prep Time: 15 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH
Category: Dinner
Method: Slow Cooker
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1/8 of recipe (about 2 tacos)
Calories: 420
Sugar: 6g
Sodium: 620mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 32g
Cholesterol: 110mg