Slow-Cooker Shredded Beef Tacos

June 4, 2019

Author Notes: Excerpted from Instant Pot Miracle 6 Ingredients or Less © 2018 by Ivy Manning. Photography © 2018 by Morgan Ione Yeager. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Fall-apart-tender beef braised in a slightly spicy tomato-chipotle mixture makes a great filling for taco Tuesdays. If you can’t find Ro-Tel tomatoes, substitute another brand of diced tomatoes with green chilies.

Makes: 8 tacos
Cook time: 10 hrs



  • 1 tablespoon olive oil
  • 2 1/4 pounds beef chuck roast, cut into 6 large pieces
  • Salt and freshly ground black pepper
  • 1 cup beef broth
  • 1 (10-ounce) can Ro-Tel tomatoes, with juice
  • 3 medium garlic cloves, chopped
  • 2 chipotle peppers in adobo, chopped
  • 1 tablespoon cumin seeds
  • 8 (6-inch) flour tortillas, warmed

Optional garnishes

  • Guacamole
  • Shredded cheddar cheese
  • Shredded romaine lettuce
In This Recipe


  1. Heat a large pot over medium-high heat and add the oil. Season the beef liberally with salt and pepper, then sear in the oil, cooking until browned all over, about 8 minutes. Transfer to a plate.
  2. Add the broth and cook, scraping up any browned bits on the bottom of the pot.
  3. Transfer this broth and the reserved meat to a slow cooker. Add the tomatoes, garlic, chipotle peppers, and cumin and stir to combine. Turn the meat in the tomato mixture to coat.
  4. Slow cook on low for 9 to 10 hours, or until meat is fall-apart-tender.

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