Slow-Cooker Monday: Shredded Beef Tacos
My 4-year-old daughter has evolved into a very picky eater, but I've found one of the things that makes mealtimes a lot easier is familiarity. It's tough, though, to stick to familiar foods when you write a food blog. Taco Tuesdays are our island of stability among all the experimentation, but I even change that up as much as I can. Last week I made shredded beef in the slow cooker with a really simple recipe from Disney's Family.com web site. Chuck roast is rubbed with spices and doused in mild salsa, then cooked all day in the slow cooker and shredded for taco meat. I used the leftovers to make nachos at our beach rental this weekend. Two meals in one!
First my daughter mixed up the spice mix: 1 tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon salt and 1/4 teaspoon ancho chile powder. I chopped an onion and minced 3 garlic cloves and put them in the bottom of the slow cooker crock. Next I trimmed the excess fat from 2 pounds chuck roast and cut it into 4 pieces. I rubbed the pieces with the spice mixture, then put them on top of the onions and garlic. Next I topped the meat with 1/2 cup mild salsa. Covered and cooked on low for 8 or 9 hours (can cook on high for 3 1/2 to 4 1/2 hours).
When the meat was tender I took it out of the crock and shredded with 2 forks. You could skim the fat from the liquid in the cooker and mix the meat back in, but we liked ours plain, without the extra onions and sauce. We rolled the shredded beef in warmed corn tortillas with our favorite taco fixings.
The kids love tacos, and this meat was tasty. It wasn't too spicy and was straightforward meat, with no funny business. Good stuff.
Video: Delicious Shredded Beef Slow Cooker Recipe
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