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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Crock Pot Shredded Beef Tacos Recipe

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This recipe for Crock Pot Shredded Beef Tacos is from The St. John's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1. 1 (2.5 lb) chuck roast
2. 1 (14 oz) can beef broth
3. 1 1/2 Tablespoons chili powder
or pkg of dry taco mix
4. 1/2 Tablespoon ground cumin
5. 1/2 Tablespoon onion powder or 1 chopped onion
6. 1 teaspoon garlic powder or finely chopped garlic bulb
7. 1 teaspoon salt
8. 1/4 teaspoon pepper
9. Juice of 1 Lime

Serve with
1. Warm flour or corn tortillas
2. Shredded lettuce
3. Cheddar cheese, shredded; feta cheese crumbs
4. Diced tomato
5. Cilantra
6. Guacamole
7. Sour Cream
8. Salsa
9. Refried or black beans
10. Chips
Directions:
Directions:
Spray crock pot with cooking spray. Place roast inside crock pot. Pour the beef broth over the roast and then squeeze with fresh lime juice.

In a small bowl, whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Sprinkle the roast with the spice mixture.

Cover with lid, and cook on Low heat 8 to 10 hours, or on High heat 5 to 6 hours. Remove roast from crock pot and transfer to a large platter. Shred meat with fork and remove any fat.

Return shredded beef to crock pot. Cover with lid and cook an additional 30 minutes. Remove beef with tongs to drain juices before serving in tortillas. Serve with desired toppings.
Number Of Servings:
Number Of Servings:
4-8
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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