I’m not on the slow cooker bandwagon like (seemingly) everyone else, but every once in a blue moon I dust off my Crockpot and cook something for 10 hours. My biggest gripe about using the slow cooker is the searing of meat, garlic and onions at 6:30 in the morning. It’s just a bit much for me. But, James wanted shredded beef tacos, so here we are…!
That being said, after this meal I kind of want to use it every day. It was that tasty. I found the recipe on a popular food blog, but after making it as stated I found it a bit bland for our tastes. Chuck and round roasts don’t have a ton of natural flavor, so you really need to boost up the spices, in my opinion. I have adjusted the spices to our tastes, but feel free to adapt it to your preferences. You can test it after shredding and add more as needed, then let it simmer in the spices a bit before serving.
As a side for the tacos, I cooked up a big batch of my favorite Mexican rice. It freezes really well and is handy to have a few bags for a quick weeknight side for fajitas, quesadillas, enchiladas, etc.
Spiced Shredded Beef
2 Tbs olive oil, divided
1 2lb chuck or round roast
2 Tbs chili powder
2 tsp cumin
1 tsp smoked paprika
1 onion, roughly chopped
2 Tbs tomato paste
6 garlic cloves, minced
2 chipotle peppers in adobo sauce, minced OR 1 tsp chipotle powder
1 cup beef or chicken stock
salt and pepper
Heat 1 Tbs of oil in a large skillet over medium-high heat. Pat beef dry and set aside. In a small bowl, mix together chili powder, cumin and paprika. Rub the spice mixture evenly over the beef. Once the oil is heated, sear beef on all sides until a crust forms, about 2 minutes per side. Place beef in slow cooker.
Add the remaining Tbs of olive oil to the skillet. Add onions and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomato paste, chipotle peppers (or powder) and broth, scraping any browned bits off of the bottom of the skillet. Cook until broth has thickened. Pour the mixture over the beef in the slow cooker and simmer beef on low for 8 hours or high for 4. Shred with two forks, add salt and pepper to taste, and serve with your choice of toppings*.
Recipe adapted from Gimme Some Oven
*Suggested toppings: Monterey jack cheese, salsa, guacamole, sour cream, lettuce, jalapenos, diced tomatoes, and cilantro