Nickel Allergy Friendly Crockpot Beef Tacos
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Learn more →Ingredients
6 servings
For the beef
- 2 ½ lb boneless beef chuck roast
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- 1 can (14 oz) diced tomatoes with green chiles
- ½ cup low-sodium beef broth
- 1 tbsp fresh lime juice
For serving
- 12 small flour tortillas, warmed
- 1 cup shredded cheddar cheese (optional)
- 1 cup sour cream (optional)
- 1 cup fresh salsa or pico de gallo (optional)
- 1 avocado, sliced (optional)
Can be omittedavocado
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Pat the chuck roast dry with paper towels, then rub the spice mixture evenly over all sides.
- 2
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the roast and sear, undisturbed, for 3–4 minutes per side until a deep brown crust forms on each surface, then transfer to the slow cooker insert.
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