Crock Pot Shredded Beef Tacos, (Roast Beef Tacos)
Crock Pot Shredded Beef Tacos are beautifully flavored with Southwestern seasonings. An easy beef taco recipe that's very weeknight friendly.
Servings 8
Calories 284kcal
Ingredients
- 2 Tablespoons Neutral oil Canola or vegetable oil work well here
- 2 pounds Chuck Roast
- 1 Tablespoon Kosher salt
- 2 Tablespoons All purpose flour
- 2 cloves garlic minced
- 1 large onion peeled and sliced
- 28 ounces diced tomatoes Canned, undrained
- ½ cup water
- 1 Tablespoons New Mexico Chile Powder or more if you want the spicy heat
- 1 Tablespoon ground cumin
- 1 Tablespoon Sweet smoked Paprika
- 1 bay leaf
- 24 corn tortillas
Instructions
- Season all sides of the beef with a fair amount of salt and pepper. Flour both sides of the chuck roast. In a large Dutch oven, skillet, or if your crock pot has a stove top insert, heat 2 tablespoons of oil over moderately high heat. Add the pot roast and brown. Get a nice brown crust on each side of the beef.
- Place the beef in the crockpot. Sprinkle the garlic and onion over the beef.
- Add the crushed tomatoes, water and add spices.
- Cook in crock pot on low for 6 - 8 hours. Let meat cool in the liquid. Shred meat and set aside.
- Warm corn tortillas by dampening a clean kitchen towel with water. Place the corn tortillas on the wet towel and fold the towel over the tortillas. Place the package in a gallon zip lock bag, but do not seal.
- Place them in the microwave and cook for two minutes at 50% power. Let them steam in the bag for 4 minutes before removing.
- Toppings for tacos: Shredded Cabbage, Avocado, guacamole, Sour Cream, sliced radishes, cilantro, salsa.
Notes
Essential Restaurant Style Salsa, or Roasted Tomatillo Salsa work well for this recipe.
Tips For Success
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- Adjusting the spice level: New Mexico Red Chile Powder can deliver quite a punch of heat. This recipe calls for using 1 - 2 Tablespoons. Start out the lesser amount. Once the meat is done cooking in the crockpot, you can always sprinkle on some more once you start shredding the meat.
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- Use The Right Cut Of Meat: Chuck roast is easy to find in the grocery store. And it's usually a cheaper cut of meat. I prefer it for this recipe. But please don't hesitate to try a small brisket, or even flank steak.
- After shredding the beef, make sure to strain out the onions, tomatoes and some of the sauce to mix into the meat.
Nutrition
Calories: 284kcal | Carbohydrates: 17g | Protein: 25g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 134mg | Potassium: 709mg | Fiber: 4g | Sugar: 4g | Vitamin A: 723IU | Vitamin C: 21mg | Calcium: 91mg | Iron: 4mg
