Pat the beef dry with paper towels and season generously with salt on all sides.
Sear the beef in a hot pot over medium-high heat until browned on all sides, then remove the beef and set aside.
Pour the frozen bone broth into the hot pot to melt.
Return the seared beef to the pot with the melted broth and add the mild taco seasoning. Stir to combine.
Cover the pot, bring to a simmer, and transfer to a 225°F oven. Let it slow cook until the meat is very tender.
Remove the tender beef from the pot and transfer to a bowl. Shred the meat using tongs or forks.
Reduce the remaining cooking liquid on the stove, then pour the concentrated sauce over the shredded beef to absorb.
Assemble the tacos by placing the shredded beef on warm corn tortillas and topping with shredded carrots.
Cook it hands-free.
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