Slow cooker Pulled Beef Mexican Tacos

• 3–4 lbs (1.3–1.8 kg) beef chuck roast (or housekeepers)

• 1 large onion, sliced

• 4 garlic cloves, minced

• 1- 2 carrots (thinly sliced)

• 1 tbsp tomato paste

• 2 tbsp lime juice

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp chili powder

• 1 tsp dried oregano

• 1 tsp salt 

• ½ tsp black pepper

• 2 tbsp olive oil

For serving:

• Soft shell taco boats (or flour tortillas)

• Fresh coriander, chopped

• Diced red onion

• Sliced jalapeños (optional)

• Shredded cheese

• Sour cream 

• Guacamole

• Lime wedges

Instructions

1. Prepare the beef:

• Pat the beef dry and season generously with salt and pepper.

• Heat olive oil in a skillet over medium-high heat. Sear the beef on all sides until browned (about 3–4 minutes per side). This step adds deep flavor.

2. Set up the slow cooker:

• Place sliced carrots, onions and garlic at the bottom of the slow cooker.

• In a bowl, whisk together tomato paste, lime juice, chipotle peppers, adobo sauce, cumin, paprika, chili powder, and oregano. Loosen with some water 

3. Cook low and slow:

• Pour the sauce over the beef in the slow cooker.

• Cover and cook on LOW for 8–10 hours (or HIGH for 4–5 hours) until the beef is fall-apart tender.

4. Shred the beef:

• Remove the beef and shred it with two forks.

• Return shredded beef to the slow cooker, stir to coat in juices, and let it soak for another 15–20 minutes on warm.

5. Assemble tacos:

• Warm the taco boats (or tortillas).

• Fill with pulled beef, then top with fresh cilantro, diced onions, cheese, guac, and jalapeños.

• Serve with lime wedges for squeezing over the top.