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These Asian inspired Spicy Beef Tacos are so delicious! I love that the Spicy Beef is made in the slow cooker because I am all about the easy! Add all ingredients in the morning and come home to tacos!
Ok, let’s get started. In a skillet (or if your slow cooker has an aluminum insert) add a tablespoon of olive oil over medium-high heat.
Season one side of the chuck roast with garlic powder, salt and pepper.
Add to seasoned side down to heated pan and then season the other side.
Sear for about 5 minutes and then flip.
In the meantime, prepare the sauce in a small bowl.
When both sides are seared, transfer meat to slow cooker or transfer insert to slow cooker. Pour sauce over meat and add 1/2 -3/4 cup water. You want enough to midway up the side of the roast but not cover it.
Set slow cooker to low. Mine defaults to 8 hours which works fine. I shredded my meat around the 6 hour mark. To test if it’s ready, with a fork try breaking apart the roast without removing from slow cooker. If it separates easily, it’s ready to go!
This was the roast at the 6 hour mark.
When ready to shred, transfer to a plate.
Using two forks, shred the roast.
Transfer to a medium sized bowl and ladle about half the juices on top of the roast.
Now you can assemble your tacos and garnish to your taco preferences. I used broccoli slaw and green onion tops.
Enjoy!
- 2 – 3 lb. Chuck Roast
- 1 tbsp. Olive Oil
- 1/2 tsp. Garlic Powder (divided)
- Salt
- Pepper
- 1/2 cup Soy Sauce
- 1/4 cup Honey
- 2 tbsp. Sesame Oil
- 2 tsp. Chili Garlic Sauce
- 1/2 cup Water
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Heat olive oil in a skillet or aluminum slow cooker insert on medium-high heat.
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Season one side of the chuck roast with 1/4 tsp. of garlic powder, salt and pepper to taste.
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Place seasoned side down in skillet.
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Season other side of roast with remaining garlic powder, salt and pepper.
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Sear the first side for about 5 minutes, then flip.
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Prepare marinade in a small bowl reserving water.
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When roast is seared, transfer to slow cooker.
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Pour marinade over roast and add 1/2 – 3/4 cup of water (enough to fill half way up the roast but not covering it).
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Set slow cooker to low (8 hours).
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When cooking completes, transfer to plate and shred with 2 forks.
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Transfer to medium bowl and ladle juices over roast.
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Assemble tacos or store in refrigerator until next day.
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Enjoy!
- If you are short on time or just really hungry :), check on beef around 6 hour mark. Using a fork try to break apart the roast without removing from the slow cooker. If it breaks apart easily, it’s ready to shred.