Ingredients
Scale
- 3 pounds chuck roast
- 1 small white onion, diced
- 1 tablespoon garlic paste or jarred minced garlic
- 2 cups enchilada sauce
- 1 cup beef broth
- 2 tablespoons taco seasoning
- 1 teaspoon chipotle chili powder
- 2 tablespoons avocado oil
- 8 corn tortillas
- 8 oz shredded cheese
- additional diced onion and cilantro (optional)
Instructions
- Place the chuck roast in the slow cooker with the diced onion and garlic.
- Combine the enchilada sauce, beef broth, taco seasoning, and chipotle chili powder, then pour the mixture over the roast.
- Cover and cook on high for 3-4 hours or on low for 6-8 hours.
- Once cooked, remove the roast and shred it. Mix in desired sauce from the slow cooker back into the shredded meat.
- Strain the remaining sauce for use as a dipping sauce.
Notes
For extra flavor, let the meat sit in the sauce before shredding.
Serve the tacos with diced onions and cilantro for added freshness.
This dish can be made ahead and reheated for a quick meal.
- Prep Time: 30 minutes
- Cook Time: 4 - 8 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 520
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg