Jan 31, 2013

Shredded Beef for Tacos - Slow Cooker



So my slow cooker is definitely getting a workout lately.  I could say that it's because we have a newborn and a toddler to take care of but that's not really true. Will is a super easy baby and while Jack is 2, he's pretty easy, as well. (I'm sure I just jinxed that.)  The slow cooker is just getting used because I keep finding recipes that sound good. :)  Also the pediatrician strongly suggested we not take Will out if at all possible so I've had plenty of time to spend in the kitchen, search for recipes, and get out my underused appliances and tools.  Also I'm one of those weirdos that doesn't really like to leave the slow cooker on when we aren't at home, even though that's basically its purpose.

This beef cooks up so tenderly and full of so much flavor.  Not to mention, the house smells amazing while it's cooking.  We served it in tacos for several nights but it would be great in burritos, chimichangas, enchiladas, taco salad...the list goes on.  I think I might double the recipe next time and freeze a good portion of the meat because who doesn't love a quick, easy freezer meal?



Shredded Beef for Tacos - Slow Cooker
Printable Version

1 (2 lb.) boneless beef roast
Kosher salt and freshly ground black pepper
1 tbsp. canola oil
1 onion, sliced
4 cloves garlic, minced
½ tbsp. tomato paste
2 tsp. chili powder
1 ½ tsp. ground cumin
½ tsp. paprika
½ tsp. dried oregano
¾ cup beef broth

1. Heat a large skillet over medium high heat and add the oil. Season the beef with salt and pepper and add to the hot pan. Sear on all sides, 2-3 minutes per side until well browned. Place the roast in the slow cooker.
2. Reduce the heat for the skillet to medium and add the onion. Cook for 3-4 minutes, until beginning to soften, and then add the garlic and tomato paste. Cook for an additional minute, stirring often. Add in spices and cook for 20-30 seconds, just until fragrant. Whisk in beef broth and scrape up any browned bits from the bottom of the pan. Add broth mixture to the slow cooker.
3. Cover slow cooker and cook on low for 8-10 hours. Remove beef from slow cooker and shred with two forks. With a large spoon, remove fat that has settled from the cooking liquid. Ladle desired amount of cooking liquid over the beef and serve.

slightly adapted from elly says opa!

2 comments:

ajung08 said...

That looks good! I don't use my slow cooker as often as I should either. We have two regular sized ones plus a mini one. You'd think I use them daily for as many as I have!

elly @ elly says opa said...

I'm so glad you liked the tacos! :)

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