Citrus slow-cooker beef for tacos
Adapted from FOOD-041's measured method; serving quantity and the complete ingredient list are organized here without claiming a recovered test result.
- YIELD
- 6–8 servings, about 16 small tacos
- PREP / WAIT
- 20 minutes
- COOK
- 8–10 hours on low or 4–6 hours on high
Ingredients
- 2–3 lb boneless chuck roast, completely thawed
- 1 medium onion, sliced
- 4 garlic cloves, minced
- 1/4 cup orange juice
- 2 tbsp lime juice
- 1/2 cup low-sodium beef broth
- 2 tsp ground cumin
- 2 tsp chili powder blend
- 1 tsp dried oregano
- 1 tsp fine salt, reduced if broth is salty
- 16 small tortillas
- 1 lime, cut into wedges, for serving
Method
- Place onion and garlic in a slow cooker of a suitable size; follow the appliance's recommended fill range. Add orange juice, lime juice and broth.
- Mix cumin, chili powder, oregano and salt, rub over the beef and place it on the onions. Cover and switch on immediately.
- Cook on low 8–10 hours or high 4–6 hours. Keep the lid closed except to check near the end. Continue until the meat pulls apart easily with two forks; chuck often needs about 195–205°F for tenderness.
- Shred the beef, discard large pieces of fat and toss with enough hot cooking liquid to keep it moist.
- For browned edges, spread a portion on a rimmed pan and broil 3–5 minutes under close watch. Warm tortillas according to their package and fill with beef; serve lime wedges alongside.
Notes & storage
- This is slow-cooked carne-asada-style beef; the citrus flavor follows FOOD-041, while the tenderness comes from braising chuck.
- Start with thawed beef. Cool leftovers in small shallow containers, refrigerate within 2 hours, and use within 3–4 days at 40°F or below. Reheat to 165°F using the stove, microwave or oven before optional hot holding.