Slow Cooker Fakeaway Pulled Beef Tacos

The pressure builds and you start counting down minutes until you eat. You remember pressing that float valve down and hearing the bubbling start high and fast. That sound kinda gets your stomach doing a little happy dance, knowing something tasty is coming your way.

You notice the steam cues rise up right as you’re thinking about what you’re gonna put in those warm tortillas. The broth depth fills the pot with rich meaty smells, making it hard to keep your patience. Quick release or slow release your call but with this recipe you really get the tenderness to melt in your mouth.

You recall rubbing the chuck steak with those big flavor punches from cumin, oregano, and paprika all mixed with garlic and onion powders. That smell hit the olive oil sizzling in the pan just right before it went into the cooker. You feel kinda proud waiting for those 8 hours to pass ‘cause the payoff’s gonna be super worth it.

The Real Reasons You Will Love This Method

• You get super tender beef every single time. The pressure really breaks down those tough bits quickly, no fuss.
• It’s fast compared to traditional slow cookers. You save the waiting time yet get that slow-cook flavor.
• Minimal hands-on work. Mostly just seasoning and searing, then the cooker does what it’s gotta do.
• The spices soak right into the meat. Pressure cooking kinda sorta pushes that flavor deep inside.
• You get a broth with rich depth, perfect for dipping or mixing with rice or tortillas.
• Cleanup’s easier ‘cause it’s all done in one pot mostly, especially if you brown the meat in the cooker insert.

Your Simple Ingredient Checklist

• 1.5 kg (3 lb) chuck steak or any slow-cooking beef that stays juicy and tender.
• 2 teaspoon ground cumin for that warm smoky flavor.
• 2 teaspoon dried oregano for a little herbal kick.
• 2 teaspoon sweet paprika adds color and mild sweetness.
• 2 teaspoon sea salt flakes and 1 teaspoon freshly cracked black pepper bring out all flavors.
• 1 teaspoon onion powder and 1 teaspoon garlic powder for that classic savory punch.
• ⅓ cup (80 ml) olive oil to sear the meat and keep it juicy.
• 400 g crushed tomatoes and 2 cups (500 ml) beef stock for the base of the broth depth.
• Extras like fresh lime juice, cilantro, sour cream, cheddar, and avocado to top your tacos with love.

The Full Pressure Cooker Journey

1. Mix cumin, oregano, paprika, sea salt flakes, black pepper, onion powder, and garlic powder in a bowl. Rub all over the chuck steak good.
2. Heat olive oil in your skillet over medium-high heat till it’s nice and hot.
3. Sear the chuck steak on all sides till browned and tasty looking. About 3-4 minutes each side does the trick.
4. Transfer the seared beef into your pressure cooker pot. No need to dice or fuss with it.
5. Pour ¼ cup water into the skillet and scrape up all those browned bits. Pour that liquid into the cooker for extra flavor.
6. Add crushed tomatoes, tomato paste, and beef stock into the cooker, then stir just a bit to combine flavors and check broth depth.
7. Lock the lid, making sure the float valve is down. Set it to cook on high pressure for 45 minutes. Then allow a slow release so the beef stays super tender.
8. Open it up and shred the beef with two forks right in the pot. Mix it into the juices and serve it up with your favorite sides or make tacos with all your fresh toppings ready.

Quick Tricks That Save Your Time

• Prep your spice rub the night before so it’s ready to go first thing.
• Skip dicing onions fine if you’re in a rush, just chunk them up and let them cook down.
• Use a microwave rice packet to save cooking time on sides.
• If you got no skillet handy, just brown the beef right in the pressure cooker insert using the sauté function.
• Keep garlic cloves whole and smash ‘em for quicker prep and mellowed flavor.

What It Tastes Like Fresh From the Pot

You notice a deep savory warmth that hits your mouth first. The blend of cumin, oregano, and paprika gives it a smoky but gentle spice that’s never overwhelming.

The beef feels melt-in-the-mouth tender with just enough juice left to soak into your tortillas or rice. It’s rich but brightened up by the fresh lime juice you added at the end.

That broth depth you get is kinda like a hug, thick with tomatoes and beef stock and a little hint of sweetness from the sugar. It’s finger-licking good and perfect for dipping or mixing.

Keeping Leftovers Fresh and Ready

• Store cooked beef in an airtight container in the fridge. It stays good and soft for about 3 to 4 days.
• Freeze leftovers in smaller portions for easy defrosting. Works great for meal prepping.
• If you wanna keep that broth rich, store the juices separately in jars so you can add it back when reheating.
• Reheat gently on stove or microwave with a splash of water or broth so it doesn’t dry out.

What People Always Ask Me

• Can I use different cuts of beef? Yeah you can. But chuck steak or oyster blade works best for that tender slow-cooked texture.
• How do I know when the float valve is set right? When it’s down and you hear the pressure building through steam cues, you’re good to go.
• What’s the deal with quick release versus slow release? Slow release helps keep meat juicy and tender. Quick release is faster but can make meat firmer.
• Is this recipe gluten-free? As long as your beef stock doesn’t have gluten additives, it’s all safe.
• Can I prep this ahead? Definitely. The spice rub and chopping can be done the day before to save time.
• What sides go best with this beef? Fresh Mexican rice, salsa, avocado, sour cream, and cheddar all do great. Also tortilla wraps are a must.

For more quick breakfast ideas, check out our Breakfast Tacos recipe, our Best Breakfast Tacos that make mornings a breeze, or try the crispy Tofu Scramble Breakfast Tacos for a vegan option packed with flavor.