Slow Cooked Beef For Tacos, Using Pot Roast
Crockpot beef tacos are beautifully flavored with Southwestern seasonings and finished with a crunch of cabbage.
Servings 8
Calories 284kcal
Ingredients
- 2 pounds Chuck Roast
- salt and pepper to taste
- 2 Tablespoons Extra-virgin olive oil
- 2 cloves garlic minced
- 1 large onion sliced
- 28 ounce can diced tomatoes (recommended: San Marzano)
- 1 cup water
- 1 tablespoon New Mexico or Ancho Chile Powder
- 1 tablespoon cayenne pepper
- 1 tablespoon ground cumin
- 3 bay leaves
- 24 corn tortillas
- Kosher salt
- 3 cups finely shredded white cabbage
Instructions
- Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or if your crock pot has a stove top insert, heat 2 tablespoons of olive 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, 1 cup of 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.
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