The crockpot had been sitting out on the counter for a couple of weeks… taking up space, gathering dust. It needed a little love, a little inspiration. This recipe has been sitting in a tagged folder for ages. Shredded taco meat — versatile, flavor-filled and easily freezable. I wish I had had enough time to cook this for a full 10 hours. Unfortunately errands and grocery shopping that day started late. By the time the roast hit the pan it was already 4pm. I managed to hold out until about midnight then had to turn in, meaning the roast did too.
I made the first set of tacos the next day. The beef had been soaking shredding in the stock/juices in the fridge all day – juicy and tender. I sauteed spinach, garlic and mushrooms to add to the tacos and chopped up avocados and chives for garnish. These tacos were super filling and super tasty. I split up the portions into 5-6 containers and froze the rest. So far, I’ve eaten this meat over rice, mixed into black bean soup, and of course in more tacos. I think the next trial will be nacho style with refried beans, avocados and cheese. Each defrosted batch just gets more and more tender. The time really does something to the flavors. I may still be finding this in the back of my freezer when I clean things out in June. But at the rate they are going, perhaps not.
This recipe makes a hella-ton of shredded beef. Would be great for a big taco making party or just like I did it – for easy freeze future meals.
Shredded beef for tacos
from Elly says Opa
1 (2 lb.) boneless beef roast
1 Tbsp. canola oil
1 onion, sliced
4 cloves garlic, minced
3/4 cup beef broth
1/2 tsp. dried parsley
2 tsp. chili powder
1.5 tsp. cumin
1/2 tsp. cayenne
1/2 tsp. paprika (I should really invest in some paprika…keeps falling off my shopping list)
1/2 tsp. dried oregano
1/2 Tbsp. tomato paste (I didn’t have any and used a half can of diced tomatoes instead by just tossing it into the crockpot with everything else)
Heat a large, heavy bottomed skillet over medium high heat, and add the oil. Sprinkle the beef roast liberally with salt and pepper. Once the oil is hot, add the roast to the pan and brown on all sides, about 2 minutes per side. Place in the crockpot.
To the pan, add the onion and cook for about 2 minutes before stirring in garlic and tomato paste. After another minute, stir in the beef broth and spices. Scrape up any browned bits, and then pour the seasoned broth and onions over the top of the roast.
Cook on low for 8-10 hours. Shred with a fork. (To soak up any extra liquid, you can turn the crockpot to high for a little bit after shredding the beef.)