The best and easiest nights are when I can make everyone happy at dinner time. Most nights I cook one meal and you either eat it or you don't. But then you have meals like this one that are easy to cook, and can make everyone happy.
You basically just cook the chuck roast alone in the slow-cooker, but once its done you can do whatever you want to with the beef. It has a great flavor! My husband had the shredded beef on tortillas for tacos, I had my shredded beef with peppers and brown rice, and my kids ate their shredded beef plain with some steak sauce. Ha! Everyone's happy!
Ingredients
1 (2.5 lb) chuck roast
1 (14 oz) can beef broth
1 1/2 Tablespoons chili powder
1/2 Tablespoon ground cumin
1/2 Tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
Serve with
tortillas
sautéed peppers/onions
brown rice
lettuce
cheese
Instructions
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 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!
I modified the recipe from HERE.
A healthy serving of the tacos would be 3/4 cup of shredded beef divided between two corn tortillas, 1 cup of shredded lettuce divided, and 2 Tbsp of cheese divided. A healthy serving of the taco bowls would be 3/4 cup of shredded beef, 1 cup of peppers & onions, and 1/2 cup of brown rice.
Let me know if you try it out!
Much love ~ Becky
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