Let’s create these flavorful chuck roast tacos:

1. Season and Brown the Roast:

• Pat the beef chuck roast thoroughly dry with paper towels. Sprinkle generously all over with 1 teaspoon of salt and 1 teaspoon of pepper.
• Heat the 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
• Carefully place the seasoned roast in the hot skillet. Brown the meat well on all sides (about 2-3 minutes per side, 10-15 minutes total). This searing step is crucial for developing deep flavor.

2. Deglaze and Prepare Slow Cooker:

• Transfer the browned meat to a 5- or 6-quart slow cooker.
• Add the beer (or beef broth) to the hot skillet, stirring and scraping vigorously to loosen any flavorful browned bits (fond) from the bottom of the pan.
• Pour this deglazing liquid over the meat in the slow cooker.

3. Add Flavor Base:

• In a large bowl, combine the entire can of undrained pickled jalapeño peppers (peppers and their brine), the chopped onion, garlic powder, and chili powder. Stir to mix.
• Pour this jalapeño-onion mixture evenly over the meat in the slow cooker.

4. Slow Cook:

• Cover the slow cooker securely with the lid.
• Cook on the LOW heat setting for 6-8 hours, or until the beef is exceptionally tender and easily falls apart when prodded with a fork.

5. Shred Beef and Prepare Sauce:

• Carefully remove the cooked roast from the slow cooker and place it on a large cutting board or platter (leave the cooking liquid in the pot).
• Using two forks, shred the beef. Discard any large pieces of fat or connective tissue you don’t want.
• Strain the cooking juices from the slow cooker into a bowl or fat separator. Reserve the cooked vegetables (onions and jalapeños) that were strained out.
• Allow the strained juices to sit for a few minutes, then skim as much fat as possible from the surface.
• Measure out about 2 cups of the skimmed, reserved cooking juices. Discard any remaining excess juices (or save for another use).

6. Combine and Heat Through:

• Return the shredded beef to the slow cooker. Add the reserved cooked vegetables (onions and jalapeños) and the 2 cups of skimmed reserved cooking juices.
• Stir everything together gently to combine. Turn the slow cooker to HIGH or LOW and heat through for about 15-30 minutes, or until the mixture is hot and the flavors have melded further.

7. Assemble and Serve Tacos:

• Warm the corn tortillas (on a griddle, in a dry skillet, or briefly in the microwave).
• Fill each warm tortilla with a generous portion of the shredded Chuck Roast Taco meat.
• If desired, serve with optional toppings like crumbled Cotija cheese, fresh cilantro leaves, sliced radishes, sour cream, and fresh lime wedges for squeezing over. Enjoy immediately!

The reserved juices create an amazing sauce for the shredded beef