It’s Tuesday and that means Taco Tuesday around here! Living in San Diego we are spoiled with great tacos everywhere. But sometimes you just want to enjoy your tacos at home, especially if it’s midweek.
You can make this super easy, slow cooked meal and still enjoy some great tacos!
You know I only make easy recipes around here, and these are just that. You can throw together the spice mixture the night before or in just minutes in the morning. Rub it on the roast and set your slow cooker on low. When you come home from work at the end of the day the house will be filled with a delicious savory smell, reminiscent of your favorite Taqueria.
Serve them in tortillas, lettuce wraps or over rice!
Slow Cooker Beef Barbacoa
- 3-4lbs of boneless beef chuck roast
- 1 Tbsp salt
- 1/2 tsp ground black pepper
- 1 Tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 Tbsp dried oregano
- gluten free tortillas or lettuce wraps for serving
Directions: Place the roast in a slow cooker. Combine seasonings and rub all over the roast. Cover and cook on low for 7-8 hours or on high for 3-4 hours. Shred in the slow cooker and serve.
Note: No liquid needs to be added to the slow cooker, the meat releases enough liquid and fat while cooking.