Ingredients
Beef and Spices
- 2 pounds Beef Chuck Roast
- 1 tbsp Ground Cumin
- 1 tbsp Chili Powder
- 1 tsp Paprika
- 1 tsp Oregano
- Salt and Pepper to taste
- Optional: Red Pepper Flakes for extra spice
Additional Ingredients
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 cup Beef Broth
- 2 tbsp Lime Juice
- 12 Low Carb Soft Taco Tortillas
Instructions
- Season the Beef: Begin by seasoning the beef chuck roast evenly with ground cumin, chili powder, paprika, oregano, salt, and pepper. For a spicier taste, sprinkle in some red pepper flakes as well.
- Prepare Slow Cooker: Place the seasoned beef chuck roast into your slow cooker. Layer the chopped onion and minced garlic on top, then pour in the beef broth over everything to keep the meat moist while cooking.
- Slow Cook the Beef: Set the slow cooker to low heat and cook the beef mixture for 4 hours, or until the beef is tender and easily shredded with a fork.
- Shred the Beef: Remove the beef from the slow cooker and shred it using two forks. Mix the shredded beef back into the cooking juices to keep it moist and flavorful.
- Warm and Assemble Tacos: Heat the low-carb tortillas in a pan on the stovetop or microwave until warm and pliable. Fill each tortilla with the shredded beef and add your favorite toppings to serve.
Notes
- The recipe can be spiced up by adding red pepper flakes to the seasoning mix.
- Using beef broth instead of water enhances the meat’s flavor while cooking.
- Slow cooker timing may vary depending on your appliance, so check tenderness at the 4-hour mark.
- Serve with low-carb-friendly toppings such as avocado, sour cream, shredded cheese, or salsa.
- Leftover shredded beef can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Low Carb
