Let’s walk through this incredibly simple “dump and cook” method:

1. Prepare Beef and Add to Slow Cooker:

• Place the beef chuck roast into the insert of your slow cooker.
• Sprinkle the taco seasoning evenly over all sides of the roast. Season additionally with salt and pepper if desired (be mindful of salt in the seasoning packet and broth).

2. Add Liquids:

• Pour the beef broth and the entire can of undrained diced tomatoes with green chilies over and around the seasoned beef roast.

3. Cook:

• Cover the slow cooker securely with the lid.
• Cook on the LOW heat setting for 8-10 hours OR on the HIGH heat setting for 4-5 hours. The beef is done when it is very tender and easily falls apart when prodded with forks.

4. Shred the Beef:

• Once cooked, carefully remove the beef chuck roast from the slow cooker and place it on a large plate or cutting board (leave the cooking juices in the pot).
• Using two forks, shred the beef by pulling it apart. Discard any large pieces of fat or connective tissue you encounter.

5. Combine Shredded Beef and Juices:

• Return the shredded beef back into the slow cooker. Stir it well to combine thoroughly with the flavorful cooking juices/sauce remaining in the pot. Let it sit for a few minutes to absorb the flavors.

6. Serve:

• Serve the warm shredded beef taco filling in taco shells (hard or soft) or warm tortillas.
• Offer a variety of your favorite toppings like shredded lettuce, diced tomatoes, shredded cheese, sour cream, guacamole, and fresh cilantro.

Taco night made incredibly easy!