Friday, May 6, 2011

Crock Pot Shredded Beef for Tacos

I'm not sure dinner gets much simpler than a main dish of yummy tacos.  It is easy prep, all major food groups are represented, and a simple side of Mexican rice rounds out the meal quite nicely.  When I saw this recipe for shredded beef taco meat, I knew that I would just have to try it.  I like ground beef taco meat perfectly fine, but it was nice to toss a roast in the crock pot and let it do its thing all day long.  We were in the middle of the boys' bedroom redo during the week of Spring Break, so this was quick and easy to pull together to feed the kids and my hard-working dad.

Crock Pot Shredded Beef for Tacos
Adapted from Elly Says Opa

1 (2 lb.) boneless beef roast
1 Tbsp. canola oil
1 onion, sliced
4 cloves garlic, minced
1 Tbsp. tomato paste
1 cup beef broth
1/2 tsp. parsley
2 tsp. chipotle chili powder
1 1/2 tsp. cumin
1/2 tsp. cayenne
1/2 tsp. paprika
1/2 tsp. oregano

Heat a large, heavy bottomed skillet or Dutch Oven (I used my KitchenAid enamel covered cast iron Dutch Oven--LOVE that thing!) over medium high heat, and add the oil.  Sprinkle the beef roast generously with salt and pepper.  Once the oil is hot, add the roast to the pan and brown on all sides, about 2 minutes per side.  Place in the crockpot.

To the pan, add the onion and cook for about 2 minutes before stirring in garlic and tomato paste.  After another minute, stir in the beef broth and spices.  Scrape up any browned bits, and then pour the seasoned broth and onions over the top of the roast.

Cook on low for 8-10 hours until meat is easily shredded with a fork.  Remove to a separate plate, shred, and pour a bit of the juices over the meat to moisten it.

Serve as you usually would serve tacos!  Enjoy!

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