For a weekday meal, it fits my number one criteria: ease in making. And a total added bonus is that, since it sits in the crockpot all day, it makes the whole house smell amazingly delicious.
It's such a nice taco change in the midst of a Tex Mex nowhere land (or anywhere else, for that matter).
Shredded Beef Tacos
(adapted from CookingClassy)
- 1 (2 1/2 lb) chuck roast
- 1 (14 oz) can beef broth
- 1 1/2 tbsp chili powder
- 1/2 tbsp cumin
- 1/2 tbsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp freshly cracked black pepper
- Juice of 1 lime
In a small bowl whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper.
Place roast in a slow cooker, pour beef broth over roast then squeeze with fresh lime juice. Sprinkle roast with spice mixture. Cover slow cooker with lid and cook on low heat for approximately 8 hours, or until the meat falls apart when poked with a fork.
Remove roast from slow cooker and place on cutting board. Remove fat, and shred beef with a fork. Return shredded beef to slow cooker. Cover with lid and cook additional 30 minutes.
Serve with tortillas and desired toppings.