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Monday, March 2, 2015

Crockpot Shredded Beef Tacos

This was really good.  Phillip moved them to number two on his comfort foods list right behind chicken strips, mashed potatoes, and gravy.  While they don't make it that far up on my comfort food list I also liked this recipe and so did the kiddos.

1 (2.5 lb) chuck roast
1 (14 oz) can beef broth
1 1/2 Tablespoons chili powder
1/2 Tablespoon ground cumin
1/2 Tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
Juice of 1 Lime
*After adding all the spices I still ended up adding in a package of taco seasoning.
 
Serve with
Warm flour or corn tortillas
Shredded lettuce
Cheddar cheese, shredded
Diced tomato
Guacamole
Sour Cream
Salsa

Place roast inside crock pot.
Pour the beef broth over the roast and then squeeze with fresh lime juice.
In a small bowl, whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Sprinkle the roast with the spice mixture.
Cover with lid, and cook on Low heat 8 to 10 hours, or on High heat 5 to 6 hours.
Remove roast from crock pot and transfer to a large platter.
Shred meat and remove any fat.
Return shredded beef to crock pot.
Cover with lid and cook an additional 30 minutes.
Remove beef with tongs to drain juices before serving in tortillas.
Serve with desired toppings.

Raegan Mirick's photo.
 

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