Slow Cooker Shredded Beef Tacos with Chimichurri

 Note: This post is sponsored by Moyer Beef. All opinions are mine alone.

It’s no secret that I’m a huge fan of tacos. I have over a dozen different recipes for tacos on my blog, including fish, pork, chicken and steak tacos. I somehow have not posted a shredded beef taco recipe, so my partnership with Moyer Beef is the perfect opportunity to rectify that! These Slow Cooker Shredded Beef Tacos with Chimichurri are sure to become a staple in your house!

As a reminder, for the next few months, I’m partnering with Moyer Beef to share some awesome beef recipes. Moyer Beef sources beef and angus beef locally from small family farms in the Northeast.

I used Moyer Beef’s boneless chuck beef for this recipe. Chuck roast comes from the muscle between the neck and shoulder blade of a cow. It’s a relatively inexpensive and is a great cut for braising and slow cooking. (Note: “pot roast” is boneless chuck beef)

This recipe has a bit of Argentinian flair to it by adding a simple chimichurri and some diced red onions on top. Chimichurri is a herb-based sauce typically used for grilled meat. It’s similar to a pesto but uses multiple herbs (traditionally parsley and oregano) with garlic, vinegar, olive oil, and crushed red pepper.

The best part about this recipe is everything can be made ahead of time! I actually made the beef over the weekend and whipped up the chimichurri right before serving, but the chimichurri can also be made 1-2 days ahead of time.

Ingredients: (serves 8)

Shredded Beef:

• 2 tablespoons olive oil, divided
• 1 3-4 pound boneless chuck roast
• salt and pepper, to taste
• 1 small onion, finely diced
• 1 garlic clove, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika (sweet paprika can be substituted)
• 1/2 teaspoon Mexican oregano (normal oregano can be substituted)
• 1/4 teaspoon black pepper
• 1 cup beef broth
• 2 tablespoons Worcestershire sauce

Chimichurri:

• 1 cup firmly packed flat-leaf parsley
• 1/4 cup firmly packed cilantro
• 4 garlic cloves
• 1/3 cup olive oil
• 2 tablespoons white wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes

Other:

• 3 tablespoons finely chopped red onion
• 8 flour tortillas

To make the shredded beef, first brown the beef. In a large saute pan, head 1 tablespoon olive oil over medium-high heat. Season the beef with salt and pepper.

Add the chuck roast and brown on all sides, about 6-8 minutes total.

Remove from the pan and add to your slow cooker.

In the same pan, add the remaining 1 tablespoon olive oil over medium heat. Add the onion and garlic and cook for 2 minutes or until fragrant. Season with the cumin, smoked paprika, oregano, and black pepper, stirring constantly for 30 seconds over medium heat.

Remove from heat and add the mixture to the slow cooker over the beef. Add the beef broth and Worcestershire sauce to the slow cooker.

Cover and cook on LOW for 8 hours.

After 8 hours, carefully remove the beef and shred with two forks.

Add the shredded beef back to the slow cooker and mix to combine. (If making ahead of time, add this mixture to an airtight container and refrigerate until ready to eat. To reheat, simply add to a pot and heat or microwave until warm.)

To make the chimichurri, add the parsley, cilantro, and garlic to a food processor. Pulse to finely chop. (You can also finely chop the parsley and cilantro and mince the garlic by hand.)

Add the olive oil, white wine vinegar, salt, pepper, and red pepper flakes to the food processor. Pulse to combine. (If making ahead of time, add this to an airtight container. Let come to room temperature when ready to use.)

To serve, I suggest heating your tortillas, either in the microwave for 10-30 seconds with a wet paper towel on top, or quickly over an open flame (I heat them quickly over my gas stove top.)

Fill with the warmed shredded beef, top with ~1-2 teaspoons of chimichurri, and sprinkle with the finely minced red onion.

The beef is so juicy and flavorful. The seasoning is apparent without overwhelming the flavor of the beef.

The chimichurri is such an awesome complement to the shredded beef. The parsley and cilantro add nice brightness to the flavor of the beef, the vinegar adds some tanginess and there is a very subtle heat from the red pepper flakes.

The red onions add a much needed crunch to finish it off. If you aren’t a fan of raw red onions, run the onion under very cold water before slicing. It will take some of the bite out.

I absolutely loved this combination of flavors. My husband has already put in a request for me to make this again, so I know it’s a winner!

Other Moyer Beef Posts:

• Grilled New York Strip Steak w/ Honey-Tarragon Blue Cheese Butter & Grilled Tarragon Potatoes
• Meatballs in Tomato Sauce
• Grilled T-Bone Steak with Gremolata
• Beef Kofta Kabobs
• Hashweh (Spiced Ground Beef with Pistachios Over Rice)
• Steak and Eggs Hash
• Sheet Pan Steak Fajitas

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Slow Cooker Shredded Beef Tacos with Chimichurri

Prep Time: 20 minutes

Cook Time: 8 hours

Yield: 8 servings

Serving Size: 1 taco

Ingredients

Shredded Beef:
• 2 tablespoons olive oil, divided
• 1 3-4 pound boneless chuck roast
• salt and pepper, to taste
• 1 small onion, finely diced
• 1 garlic clove, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika (sweet paprika can be substituted)
• 1/2 teaspoon Mexican oregano (normal oregano can be substituted)
• 1/4 teaspoon black pepper
• 1 cup beef broth
• 2 tablespoons Worcestershire sauce
Chimichurri:
• 1 cup firmly packed flat-leaf parsley
• 1/4 cup firmly packed cilantro
• 4 garlic cloves
• 1/3 cup olive oil
• 2 tablespoons white wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
Other:
• 3 tablespoons finely chopped red onion
• 8 flour tortillas

Instructions

1. To make the shredded beef, first brown the beef. In a large saute pan, head 1 tablespoon olive oil over medium-high heat. Season the beef with salt and pepper.
2. Add the chuck roast and brown on all sides, about 6-8 minutes total.
3. Remove from the pan and add to your slow cooker.
4. In the same pan, add the remaining 1 tablespoon olive oil over medium heat. Add the onion and garlic and cook for 2 minutes or until fragrant. Season with the cumin, smoked paprika, oregano, and black pepper, stirring constantly for 30 seconds over medium heat.
5. Remove from heat and add the mixture to the slow cooker over the beef. Add the beef broth and Worcestershire sauce to the slow cooker.
6. Cover and cook on LOW for 8 hours.
7. After 8 hours, carefully remove the beef and shred with two forks.
8. Add the shredded beef back to the slow cooker and mix to combine. (If making ahead of time, add this mixture to an airtight container and refrigerate until ready to eat. To reheat, simply add to a pot and heat or microwave until warm.)
9. To make the chimichurri, add the parsley, cilantro, and garlic to a food processor. Pulse to finely chop. (You can also finely chop the parsley and cilantro and mince the garlic by hand.)
10. Add the olive oil, white wine vinegar, salt, pepper, and red pepper flakes to the food processor. Pulse to combine. (If making ahead of time, add this to an airtight container. Let come to room temperature when ready to use.)
11. To serve, I suggest heating your tortillas, either in the microwave for 10-30 seconds with a wet paper towel on top, or quickly over an open flame (I heat them quickly over my gas stove top.)
12. Fill with the warmed shredded beef, top with ~1-2 teaspoons of chimichurri, and sprinkle with the finely minced red onion.

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