Slow Cooker Spicy Beef Tacos

There are several different ways to prep your protein of choice before cooking: 

Marinades generally include an oil, a vinegar, and seasonings. 

Dry rubs consist of different seasonings to incorporate the flavor profile you want.

Wet rubs are a mix between the two. They are more of a wet paste that is applied and allowed to permeate the protein for several hours or overnight.

For this dish, I prepared a wet rub, coated the chuck roast and put it in a large Ziploc bag overnight in the fridge. This morning, all I had to do was put it into the slow cooker, add beef broth, Rotel tomatoes, and canned green chilies and turn it on to cook all day. 

Follow the links in the recipe for more information and to order the products online.

1 - 3 lb. boneless chuck roast

Wet rub ingredients:

2 T. Espresso Balsamic Vinegar

1 t. Garlic Olive Oil

1 t. Red Cayenne Chili Oil

1 t. chili powder

1 t. granulated garlic

1 t. ground cumin

1 t. onion powder

1 t. ground coriander

1 t. smoked (or regular) paprika

1/2 t. salt

1/2 freshly ground black pepper

1 can beef broth

1 can Rotel tomatoes (your choice of flavors!)

1 small can of diced green chilies

tortillas

taco sauce

sour cream

shredded cheese

diced avocados

shredded lettuce

In a small bowl, whisk together all the wet rub ingredients. Apply the wet rub to the chuck roast, completely covering the entire roast. Place roast in a large Ziploc bag and refrigerate for several hours or overnight.

Place roast into slow cooker. Slowly pour in beef broth, Rotel tomatoes, and chilies. 

Cover and set to low heat for 8 - 10 hours or high for 6 - 8 hours. 

Remove the roast from the slow cooker and place on a large tray or baking sheet.

Using two forks shred the meat and either place back into the slow cooker with the juices to remain warm while serving or place on a serving tray and ladle some of the hot juices over the roast.

Serve with warmed tortillas and your favorite taco toppings.