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Crockpot Dr. Pepper Beef Tacos
These crockpot Dr. Pepper beef tacos are a real crowd pleaser. Just to warn you, this recipe makes a lot! If you don't have a lot of people to feed, you can always freeze the leftovers since they freeze well.
Prep Time
15
minutes
mins
Cook Time
6
hours
hrs
Total Time
6
hours
hrs
15
minutes
mins
Course:
Main Course
Cuisine:
Tex-Mex
Servings:
8
people
Calories:
232
kcal
Author:
Audrey
Cost:
$10
Equipment
Crockpot
Ingredients
2
tablespoon
minced garlic
1
beef chuck roast
about 2-3 pounds
1
can
chipotles in adobo sauce
about 7 ounces
1
can
Dr. Pepper
12 ounces
1
medium white onion
8
ounces
chicken or vegetable broth
For serving
tortillas
flour or corn
additional onion to saute
sliced
Instructions
Begin by lining your slow cooker with non-stick spray.
Take your chuck roast and trim any excess fat.
Spread the diced white onion on the bottom of your slow cooker and then place the chuck roast in as well.
Rub your roast with the minced garlic and then add the other ingredients.
Cook on low for 6 to 8 hours.
If desired, slice and saute additional onion in olive oil until the pieces are soft.
Shred the meat and serve over flour or corn tortillas.
Add the sauted onions, salsa, and any other toppings you'd like.
Notes
Nutritional information is an estimate only.
Nutrition
Serving:
1
serving
|
Calories:
232
kcal
|
Carbohydrates:
7
g
|
Protein:
22
g
|
Fat:
13
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
78
mg
|
Sodium:
216
mg
|
Potassium:
402
mg
|
Fiber:
0.3
g
|
Sugar:
6
g
|
Vitamin A:
75
IU
|
Vitamin C:
2
mg
|
Calcium:
26
mg
|
Iron:
2
mg