Slow Cooker Shredded Beef for Tacos

Shredded Beef

As I mentioned in my last post, things have been crazy around here the last several months.  And of course once things started calming down toward the end of summer and we got used to the slower pace of life, my oldest started school and a week later started swim classes that run four nights week.  Oh, and the husband started traveling every single week, which is outside the norm for his job.  The first few weeks of our new schedule, it was all I could do to get ANY food on the table for my boys, and what I could get on the table wasn’t all that great.

I finally sat down one Sunday evening and started meal planning again.  I’ve found that taking that bit of time to figure out what to feed my zoo crew each night made my weeks run much more smoothly.  I take the very little free time I have during the day to prep as much as possible to make getting dinner on the table relatively easy.  One of the tools I’ve utilized the most recently is my slow cooker.  There is nothing better than throwing a bunch of food in that sucker first thing in the morning, and have a great dinner on the table by 5:00.

It’s no secret that we love Mexican food.  I could seriously eat some form of it every night and never tire of it.  Combining my new favorite kitchen tool with my family’s favorite food?  Now that makes for a great weeknight!  This shredded beef tastes great in tacos, burrito bowls (see above), quesadillas, and heck, even on it’s own!  With just a few minutes of prep work in the morning, you can have this delicious meal on the table by dinner time.  I’ve already made this several times, and it’s on my meal plan again this week.  It’s that good.

1 (2 lb.) boneless beef roast
1 Tbsp. canola oil
1 onion, sliced
4 cloves garlic, minced
1/2 Tbsp. tomato paste
3/4 cup beef broth
1/2 tsp. dried parsley
2 tsp. chili powder
1.5 tsp. ground cumin
1/2 tsp. cayenne
1/2 tsp. paprika
1/2 tsp. dried oregano

Heat a large, heavy bottomed skillet over medium high heat, and add the oil. Sprinkle the beef roast liberally 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 crock pot.

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. Shred with two forks and allow to cook for a few minutes longer. (To soak up any extra liquid, you can turn the crock pot to high for a little bit after shredding the beef.)

Source:  Elly Says Opa

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s