Monday, May 10, 2010
If you remember my Crock Pot Chicken Tacos, then this recipe will look familiar. The combination of taco seasoning, salsa, and broth worked so well in creating the perfect chicken taco meat, that I decided to apply it to beef. I used a 4 pound rump roast, netting removed (because I didn't need for it to hold together). This one roast will feed my family 4 times. We had it for dinner, my husband packed up leftovers for work, and then I froze the rest into 2- one pound packages for beef tacos, nachos, or burritos some busy day in the future.
Here's my roast. Just drop it into the slow cooker.
Now dump in taco seasoning. A good rule of thumb is 1 packet per pound of meat.
Pour on a jar of your favorite salsa and 2 cups of beef broth.
I put on the lid, set the cooker to LOW and went about my day. I finished writing my 2 week grocery list, cleaned out the fridge, and made my way through 2 grocery stores. Here's my clean fridge. I just LOVE a clean fridge. To read more about my refrigerator cleaning routine and some tips you can click HERE.
I was tired and hungry as I carried bags of groceries into my house. But this was waiting for me:
My husband shredded the meat and grated a blend of queso fresco and cojita cheese, so that dinner was ready when I returned. Bless him! The verdict: This recipe works just as well with beef. Delicious!
Crock Pot Beef Tacos
3-4 lb. boneless beef roast, trimmed of fat
3-4 packets taco seasoning (1 packet per pound)
1 jar salsa
2 cups beef broth
Place roast in slow cooker. Dump in taco seasoning. Pour in salsa and broth. Turn to coat. Cover and cook on LOW until fall apart tender. Remove roast from crock pot and shred with forks. Return shredded beef to cooking juices and stir to combine. Serve on flour tortillas or nachos with your favorite taco fixings. Suggestions: cheese, lettuce, tomato, green onion, avacado, cilantro, and sour cream.
For a printable copy of this recipe or to download click here.