These tacos are easy and versatile! You can use either a chuck roast, or even beef shank/Osso Buco.

There’s also lots of flexability. You can get as fancy as you’d like, or keep it simple with minimal ingredients. When it comes to cooking, I keep things pretty basic, so here’s all I do for our shredded beef tacos:

Ingredients:

-1 chuck roast (2.5-3 lbs.)

-Olive oil

-Taco seasoning (you can use your favorite or make one of your own!)

Steps:

Once your roast has had a couple days to thaw in the fridge, remove it from the packaging and pat dry. coat with some olive oil and your favorite taco seasoning.
Sear the outside of your roast in a pan with some olive oil.
Remove from pan and place in your crock pot. Add a couple more tablespoons of olive oil or butter, and cook on low heat for 10 hours. You don’t need to add any more liquid with a chuck roast! If you use beef shank or any leaner cut, you can add a little broth to keep it from drying out.
When done, shred your beef, pan sear some flour tortillas in some butter, and add your favorite toppings! We use lettuce, avocado, sauted onions and peppers, shredded cheese, and sour cream. But you can make it whatever you want!
The beauty of this dish is that it’s so easy to prep ahead of time, and entertain large parties. Just leave your beef in the crock pot on warm after it’s shredded, set out your taco fillings, and serve buffet style!