Slow Cooked BBQ Beef Tacos
I’m at it again – making more tacos. Told you we like to eat them. These slow cooked BBQ beef tacos are a great addition to your week night recipe list. Obviously crazy easy to make, and super tasty. My family enjoys them a lot. And who doesn’t like tacos? If you don’t – I don’t want to hear it.
Slow Cooked BBQ Beef Tacos
3 pounds boneless beef chuck
1 large red onion, sliced thin
¾ cup light brown sugar
4 garlic cloves, minced (I use a garlic press)
1 tbsp. rice wine vinegar
1 tbsp. Sriracha
1 tbsp. fresh ginger, minced
1 tsp. sesame oil
Kosher salt to taste
Black pepper
1 tbsp. corn starch (reserve)
1 tbsp. water (reserve)
12 gluten free tortillas (corn or flour)
Shredded cabbage/lettuce
Shredded cheese
Diced tomato
Diced white onion
Fresh chopped cilantro
Procedure
- Slice onion into thin slices and place in the bottom of your slow cooker
- Trim excess fat off beef roast, place beef on top of onions
- Mix brown sugar, garlic, rice wine vinegar, sriracha, ginger, and sesame oil together
- Rub mixture all over the beef roast
- Sprinkle with salt & pepper to taste
- Cover cooker and cook on high for 3-4 hours or on low for 6-8 hours (or until the meat falls apart easily with a fork)
- When the meat is done cooking, remove from cooker, place on a cutting board and shred
- Mix corn starch and water together, pour into liquid in the cooker and combine
- Place shredded meat back into cooker, stir to cover with sauce, cover and cook for 10 more minutes
- Assemble tacos with cheese, cabbage, tomato, onion and cilantro. Enjoy!
Slow Cooked BBQ Beef Tacos
Ingredients
- 3 pounds boneless beef chuck
- 1 each large red onion, sliced thin
- 3/4 cup light brown sugar
- 4 each garlic cloves, minced (I use a garlic press)
- 1 tbsp. rice wine vinegar
- 1 tbsp. Sriracha
- 1 tbsp. fresh ginger, minced
- 1 tsp. sesame oil
- Kosher salt to taste
- Black pepper
- 1 tbsp. cornstarch (reserve)
- 1 tbsp. water(reserve)
- 12 each gluten free tortillas (corn or flour)
- Shredded cabbage/lettuce
- Shredded cheese
- Diced tomato
- Diced white onion
- Fresh chopped cilantro
Instructions
- Slice onion into thin slices and place in the bottom of your slow cooker
- Trim excess fat off beef roast, place beef on top of onions
- Mix brown sugar, garlic, rice wine vinegar,sriracha, ginger, and sesame oil together
- Rub mixture all over the beef roast
- Sprinkle with salt & pepper to taste
- Cover cooker and cook on high for 3-4 hours or on low for 6-8 hours (or until the meat falls apart easily with a fork)
- When the meat is done cooking, remove from cooker, place on a cutting board and shred
- Mix corn starch and water together, pour into liquid in the cooker and combine
- Place shredded meat back into cooker, stir to cover with sauce, cover and cook for 10 more minutes
- Assemble tacos with cheese, cabbage, tomato,onion and cilantro. Enjoy!