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Slow Cooker Beef Tacos with Salsa Roja

Elina James
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Course Dinner
Cuisine Mexican
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • For the Beef:
  • 2 lbs (900 g) beef chuck roast or brisket, cut into large chunks
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • ½ tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup beef broth
  • 2 tbsp tomato paste
  • 1 tbsp olive oil
  • For Salsa Roja:
  • 4 ripe tomatoes
  • 1 small onion
  • 2 cloves garlic
  • 1–2 fresh chilies (optional, adjust for spice)
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp lime juice
  • 1 tbsp chopped fresh cilantro
  • Optional Taco Toppings:
  • Shredded lettuce
  • Diced tomatoes
  • Sliced avocado or guacamole
  • Shredded cheese
  • Sour cream
  • Fresh cilantro
  • Lime wedges
  • Soft tortillas or taco shells

Instructions
 

  • Prep beef: Pat beef chunks dry and season lightly with salt and pepper.
  • Optional sear: Heat olive oil in a skillet and sear beef on all sides until browned. This step adds flavor but is optional.
  • Combine in slow cooker: Place beef, chopped onion, garlic, cumin, smoked paprika, chili powder, oregano, salt, pepper, tomato paste, and beef broth into the slow cooker. Stir gently to combine.
  • Slow cook: Cover and cook on low for 6–8 hours or high for 3–4 hours until beef is tender and easily shredded with a fork.
  • Prepare salsa roja: Blend tomatoes, onion, garlic, chilies, salt, pepper, lime juice, and cilantro in a blender until smooth. Adjust seasoning to taste.
  • Shred beef: Remove beef from slow cooker and shred using two forks. Return shredded beef to the slow cooker and mix with juices.
  • Serve: Spoon shredded beef onto tortillas or taco shells, top with salsa roja and desired toppings.