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Classic Shredded BBQ Beef tacos

Classic Shredded BBQ Beef Tacos

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American, Mexican
Servings 6

Equipment

  • Slow cooker or Dutch oven
  • Large fork or tongs for shredding
  • Mixing bowl
  • Knife and Cutting Board

Ingredients
  

For the beef

  • 3 lbs beef chuck roast
  • 1 cup beef broth
  • 1 ½ cups BBQ sauce your favorite brand or homemade
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp cumin
  • 1 tsp salt
  • ½ tsp black pepper

For the tacos

  • 12 small corn or flour tortillas
  • ½ cup diced red onion
  • ½ cup chopped fresh cilantro
  • 1 jalapeño thinly sliced (optional)
  • 1 lime cut into wedges

Instructions
 

Prepare the beef

  1. Trim excess fat from the chuck roast and place it in the slow cooker (or Dutch oven if cooking on the stovetop).

Make the sauce

  1. In a bowl, whisk together the beef broth, BBQ sauce, apple cider vinegar, Worcestershire sauce, and all the seasonings.
    raw chuck roast sitting in a pool of rich, dark barbecue sauce and beef broth

Cook the beef

  1. Pour the sauce over the beef, ensuring it’s well-coated. Cover and cook on low for 6 hours (or 325°F for 3 hours in a Dutch oven).

Shred the meat

  1. Once the beef is fork-tender, remove it from the slow cooker and shred it using two forks. Return the shredded beef to the sauce and stir to coat.

Warm the tortillas

  1. Heat them on a dry skillet for about 30 seconds per side or until lightly charred.

Assemble the tacos

  1. Fill each tortilla with a generous amount of shredded BBQ beef. Top with red onion, cilantro, and jalapeño slices if using. Serve with lime wedges for squeezing over the top.