Slow Cooker Beef Tacos

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I’ve had a thing lately.

For pepperoncini peppers. Please tell me you like them! I am so obsessed. I am loving them on sandwiches and all things beef at the moment. They add that extra punch of flavor that my sandwich or in this case, taco, needs.

I can’t event begin to tell you how easy these beautiful tacos are to make!

Well, yes I can because I am going to tell you…You put a seasoned beef roast in your slow cooker and let it slow cook for 8 hours. Once the meat is done, you shred it and set it aside. Then you prepare the garnishes which involves some chopping  and a little stirring. And then…you assemble the tacos to your liking and EAT.

In my case….extra everything on these bad boys! Fill it up with a ton of meat, cotija cheese, sliced radishes, cilantro, pepperoncini peppers and that spicy sriracha mayo.

I love these because they’re so not typical. They are different and different in the best way possible. There is a ton of flavor, color and texture going on which make them unbelievable good. We like texture around our house so crunchy radishes and peppers give these tacos the crunch they need while adding flavor and color.

If you’re not feeling the taco vibe, you can totally make this into a salad and use the sriracha mayo as your dressing.Whatever you decide to do, you will love it, I promise!
Pretty food doesn’t have to be hard to make!

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Yield: Makes several tacos. Would feed 6-8 people.

Slow Cooker Beef Tacos (Chuck Roast)

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A chuck roast is seasoned and slow cooked then shredded. These tacos are topped with cotija cheese, cilantro, radishes, and pepperoncini peppers then drizzled with sriracha mayo. Delish!

Prep Time 10 minutes

Cook Time 8 hours

Total Time 8 hours 10 minutes

Ingredients

• 3-3.5 lb chuck beef roast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons garlic powder
• 1 1/2 teaspoons paprika
• Tortillas (corn or flour will work)

Garnishes

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• Cotija cheese
• Sliced pepperoncini peppers or pickled red onions
• Cilantro
• Radishes, thinly sliced

Sriracha mayo

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• 2 teaspoons sriracha sauce
• 1/4 cup mayonnaise

Instructions

1. Pat the chuck roast dry with a paper towel. Season well with salt, pepper, garlic powder and paprika. Place in a slow cooker and cook on low for 6-8 hours or on high for 4-5 hours. Remove and shred in a bowl. Pour some of the juice over top to keep it moist; set aside.
2. Warm tortillas by placing over a gas burner, flipping until nicely charred. Or wrap them in a damp towel and place in the microwave for 30 seconds. You can also place them in a skillet with a little oil for 30 seconds on each side.
3. Make the sriracha mayo: Simply stir mayo and sriracha together.
4. Assemble the tacos: Place beef on each tortilla and top with garnishes of your liking. Drizzle with sriracha mayo. Enjoy!

Notes

Beef will last 3 days refrigerated in an airtight container.

Nutrion information is based off of 10 tacos.

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