Apr 13, 2013
Slow Cooker Saturday: Shredded Beef Tacos
Hoorah for me actually showing up to a Slow Cooker Saturday. I have been MIA on Saturdays around here for a couple of weeks. Chalk it up to crazy weekends. It surely isn't because I haven't been using my slow cooker, 'cause I have.
A slow cooker using fool, that is me.
Let me introduce you to these Shredded Beef Tacos.
Reader, meet Taco...
Sorry for the food conversation. Where was I.
Oh right, the tacos.
These are scrumb-diddli-umcious people.
We served these at our recent Turning Uno Birthday Mexican Fiesta. These tacos were a crowd pleaser. In fact, the next day when Oldest asked for leftovers and I had to tell him they were gone, he was pretty displeased.
He was really counting on another Shredded Beef Taco.
Oh this meal was yummy. I am kind of wishing that it wasn't several weeks ago when I made this. I am kind of wishing it was like um cooking in my slow cooker right now...okay like really I wish that it was already done cooking so I could eat while typing. All the while dripping yummy taco bits all over my keyboard.
The rice and beans were good too...we will talk about that another day. Here is a teaser. Yum.
Besides being delicioso (yea I just threw in my best Spanish, which I know thanks to Dora), these are insanely easy to make.
Roast and fixins just chilax in the slow cooker for the day. Then when it is done cooking, you just shred it up and serve it up on a tortilla with your favorite taco toppings.
Slow Cooker Shredded Beef Taco
1 2-3lb chuck roast
1 14oz can beef broth
1 1/2 Tablespoons chili powder
1/2 Tablespoon cumin
1/2 Tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
freshly cracked black pepper
juice of 1 medium lime
cheese (I used cojita a Mexican crumble cheese)
pico de gallo
In a bowl, whisk together the chili powder, cumin, onion powder, garlic powder, salt and pepper.
Place the roast in the slow cooker. Pour the beef broth over the roast. Then add the lime juice. Sprinkle the roast with the spice mixture. Cover and cook on low for 8-10 hours.
Remove the roast from the slow cooker. Remove any fat. Shred the beef and return to the slow cooker. Cover with a lid and cook an additional 30 minutes.
Remove the shredded beef from the juices. Serve up on a warm tortilla, topped with your favorite taco toppings.