We gave this shredded beef taco recipe a try and it was awesome!
I love using the crock pot. It's so easy to throw everything in and forget about it until dinnertime, even if you need to do a little prep before forgetting about it. I also love the smell that fills the house when using the crock pot!
This recipe calls for searing the meat before placing it into the crock pot. A lot of times the beef turns out dry and bland, but this beef recipe turned out so moist and flavorful that I admit I ate some right out of the crock pot!!
Well, let's stop talking about how amazing this meal is and let's get started!
- 2 Tbs EVOO, divided
- 2 lbs boneless chuck roast
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1 cup beef broth
- 2 Tbs tomato paste
- 1 small onion, diced
- 5 cloves garlic, grated
- Tortillas
Start by mixing together the spices in a small bowl (chili powder, cumin, paprika). Rub on all sides of the chuck roast.
Heat 1 Tbs EVOO in a larger skillet over medium-high heat. Sear the beef, about 2 minutes on each side. Place in the crock pot.
Add the remaining 1 Tbs oil to the skillet and then the onion. Saute for 2-3 minutes and then add the garlic for another minute.
Add the beef broth to the skillet and deglaze the pan. Add the tomato paste and bring to a boil. Simmer and lower heat, about 5 minutes, until sauce is thicker and reduced a bit.
Pour the sauce over the chuck roast and cover. Cook on low for 6-8 hours or high for 3-4 hours, until the beef shreds easily.
Shred the beef with 2 forks and then add to the tortillas. Top with your favorite veggies, cheese, sour cream, or guacamole, if desired!
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