Saturday, March 9, 2013

Slow Cooker Shredded Taco Beef


This is a great recipe for those busy weeknights. It's wonderful to be able to walk through your door and smell this delicious beef.
You will need:
1 large vidalia onion, sliced
1 3lb. boneless beef chuck roast, trimmed
2 (14.5 oz.) cans of tomatoes with chilis
1/2 cup beef broth
1/2 cup of cold coffee
3 cloves of garlic, crushed
2 packets of taco seasoning
1/2 tsp. ground cumin
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
Preparation:
Layer half of the onion rings into the bottom of the slow cooker. Take one of the taco seasoning packets and massage the seasoning into the meat. Place the roast on top of the onion rings. Pour the tomatoes over the meat. In a small bowl, add the beef broth, coffee, garlic, remaining packet of taco seasoning, cumin, pepper and salt. Pour this mixture over the meat and tomatoes. Spread the remaining onion rings over the top. Cover and cook on low for 8- 10 hours. When you arrive home, all that's left to do is remove the meat from the cooker and place in a dish and shredd. Place the meat back into the liquid in the cooker and let it sit until you are ready to serve.When you are ready to serve, you just remove the meat with a slotted spoon. Meanwhile, warm your taco shells, soft or hard and prepare your favorite toppings and you and your family are ready to eat this yummy dinner!