1. Prepare Beef and Add Ingredients to Slow Cooker:

• Place the beef chuck roast into the insert of your slow cooker.
• Sprinkle the taco seasoning packet (or your homemade blend), plus additional salt and pepper to taste, evenly over the chuck roast.
• Pour the beef broth and the entire can of undrained diced tomatoes with green chilies over and around the beef.

2. Slow Cook:

• Place the lid securely on the slow cooker.
• Cook on the LOW setting for 8-10 hours OR on the HIGH setting for 4-5 hours. The beef is done when it is very tender and easily falls apart when prodded with a fork. Longer cooking on LOW generally yields the most tender results for chuck roast.

3. Shred the Beef:

• Once the cooking time is complete, carefully remove the cooked chuck roast from the slow cooker using tongs or large forks, leaving the cooking liquid behind. Place the roast on a large plate or cutting board.
• Using two forks, shred the beef completely. It should shred very easily. Discard any large chunks of fat you may find.

4. Return Beef to Juices:

• Return the shredded beef back into the slow cooker.
• Stir the shredded beef gently with the cooking juices until it’s well combined and thoroughly moistened.

5. Serve:

• Serve the warm shredded beef taco filling hot.
• Spoon generously into hard taco shells or warm soft tortillas.
• Top with your favorite taco toppings, such as shredded lettuce, diced tomatoes, shredded cheese, sour cream, avocado or guacamole, and fresh cilantro. Enjoy!