The original plan was to make some type of barbacoa. Beef cheek is not a purchase option at the local commissary. Well darn. I asked the butcher what the next best thing was. Sadly, he had no idea what the heck I was talking about. He politely directed me to the chuck roast. So I knew already that it wasn’t going to be the same. I had a plan though, and I was going to cook something. So I went for the chuck roast. It actually ended up coming out really good. I made some homemade salsa verde with it, which you can get the recipe for if you click here. Not exactly the Texan barbacoa I was wanting, but still delicious. It’s okay though, because in about 2 weeks I will be able to indulge in some. Soon, I’ll be saying “goodbye” to the Aloha State and saying “hello” to the Lone Star State. Here is my slow cooker chuck roast taco recipe.
I began by lining my Crock Pot with one of these awesome Reynold’s Slow Cooker Liners. They are the best. They make clean up easy! I then added 2 cups of water, juice from half of an orange, and 2 tablespoons of apple cider vinegar to the bottom of the Crock Pot.
This big ‘ol chuck roast. I liberally seasoned it with salt, pepper, garlic powder and onion powder on all sides.
I added it to the Crock Pot along with some fresh garlic and chopped white onions. Note: I didn’t do this. (I should have) I truly suggest cutting up a gigantic piece of meat like this. I ended up having to do it at the 6 hour mark and it probably would have cooked way faster if I did it in the first place. Just saying.
This cooked on low for 12 whole hours! It was well worth it though. After that it all fell apart into its own delicious juices.
I heated up some corn tortillas, threw in the beef and topped it with some red onions, salsa verde, cilantro and sour cream. The tacos came out so bomb!