Confessions of a Crockpot-a-holic…
Yes, I am guilty of using my crock pot not often, a lot, like 3 times a week during the Fall and Winter months. We live in Florida and its seems lately its hot all year round now. Anytime I can find an excuse to use my crock pot you know I am getting down dirty. Lately I have taken to pinning obsessively on my Pinterest account finding healthy crock pot recipes to make my family. I came across this fabulous photo for marinated shredded been tacos, clicked on the picture and it took me to this amazing site called Cooking Classy. Since then I have been hooked on Jaclyn’s ((the blogger of Cooking Classy)) recipes and pictures of the finished product. Even better, my family loves her food that I simply make just by following her simple and concise instructions.
- 1 (2.5 lb) chuck roast ((Your roast before it goes into your beloved crock pot))
- 1 (14 oz) can beef broth
- 1 1/2 Tbsp chili powder
- 1/2 Tbsp cumin
- 1/2 Tbsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp freshly cracked black pepper
- Juice of 1 lime
- Warmed corn tortillas or warmed fresh flour tortillas* (I serve mine in giant Romaine Lettuce leaves, less corn and flour means more room for another taco)
- Green or Iceburg lettuce, chopped
- Monterrey Jack or Cheddar cheese, shredded
- Guacamole or diced avocados
- Sour cream
- Fresh salsa
- Freshly squeezed lime juice
- Hot sauce
- In a small bowl whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Place roast in a slow cooker, pour beef broth over roast then squeeze with fresh lime juice. Sprinkle roast with spice mixture. Cover slow cooker with lid and cook on low heat 8-10 hours. Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker. Cover with lid and cook additional 30 minutes. Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander. Serve with desired toppings.
- I use two different kinds of tortillas when I make these tacos. Most of the time I use corn tortillas but I also love these tacos using fresh flour tortillas. For the corn tortillas, I heat a griddle over medium high heat then I make a mixture of a few tablespoons olive oil and a few tablespoons vegetable oil, then I baste the oil mixture on the tortilla and cook each side until golden on each side. Then move tortilla to a plate lined with a paper towels to soak up extra oil.
I copied this verbatim from Cooking Classy and added my lettuce leaf twist which I mentioned above. You are more than welcome, actually I encourage you all to check out her blog and subscribe. Jaclyn won’t disappoint you, I promise. We love her great tasting recipes.