Sep 19
Shredded Beef Tacos in the Crockpot4 Comments

taco1 (1 of 1)

My New Year’s resolution last year was to work out more often, and I can proudly say that I have stuck to that goal working out at least 3 times a week. This summer I tried a free Zumba class for the first time, and was instantly hooked. If you know me and my love for dancing this makes total sense. My sister and I have now signed up to continue going two nights a week. The only problem being that it is right smack in the middle of the time I usually prepare dinner. On those nights I either make a dish that can be prepared ahead of time when I arrive home from work, or rely on the crockpot. I saved this recipe awhile back and finally made it last week on a Zumba night.

I prepped all the ingredients the night before, laying out everything I needed so that when morning came I could prepare prior to work. I knew I would be frustrated looking for my can opener at 6:30 in the morning with my eyes still half closed. It came together in less than ten minutes and I walked in the door around 4:00 to a delicious smelling house knowing that the morning effort was well worth it. We ended up eating these for dinner two nights and had enough leftovers for this past weekend’s lunch. I used less meat since it is just the two of us, but I bet that the extras would freeze nicely. If you like a little extra heat, then I suggest using ancho chili powder or some other spicier version…we cooled ours down with some sour cream & guacamole. I honestly think this recipe has made me love Mexican even more than I already do.

P.S. If you are a food blogger, I highly recommend reading Plate to Pixel by Hélène Dujardin. I just finished it and am very excited to work on improving my photos. The shot taken above was using several of her tips she suggests in the book.

Shredded Beef Tacos
(Printable Recipe)

Ingredients:
1 (2 lb.) boneless beef roast (I used one that was a little over 1 lb.)
1 Tbsp. canola oil
1 onion, sliced
4 cloves garlic, minced
1/2 Tbsp. tomato paste
3/4 cup beef broth
1/2 tsp. parsley
2 tsp. chili powder
1.5 tsp. cumin
1/2 tsp. cayenne
1/2 tsp. paprika
1/2 tsp. oregano

What you’ll do:

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 crockpot.

To the pan, add the sliced 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 a fork. (If there is a lot of additional liquid, you can turn the crockpot to high for a little bit after shredding the beef, I did not have to do this.)

Source: Elly Says Opa!

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4 Responses to Shredded Beef Tacos in the Crockpot

  1. elly says:

    Looks great! So glad you enjoyed it.

  2. Okay, you may laugh at this, but I do not own a crock pot, I never cooked in one either this is enticing me to buy one and give it a try = )

  3. Lisa K says:

    This is fabulous. Thanks for a great and simple yummiest recipe.

  4. Katie says:

    Yummy! I need a recipe that will please a lot of picky eaters, and I think this will be perfect!

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