Shredded Beef Tacos
Crazy Deliciousness
Crazy Deliciousness
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  • 1 small onion
  • 2 lbs boneless beef chuck roast
  • 1 c low-sodium beef broth
  • broth
  • 1 Tbl. ground cumin + extra to taste
  • to taste
  • 3-5 garlic cloves, minced
  • 8 oz.) can tomato sauce
  • 14 oz.) can green enchilada sauce
  • 1-2 Tbl. tomato paste
  • salt
  • serving
  • spanish rice
  • diced tomato
  • salsa
  • chopped cilantro
  • lettuce
  • avocado
  • 1 Tablespoon cumin, garlic and tomato sauce; pour over the top of the roast. Cover and cook on LOW for 6-8 hours.Transfer meat to a cutting board; use two forks to shred the beef. Strain the juices from the slow-cooker, reserving the juice. Transfer shredded meat back to the slow-cooker and pour some of the strained juices over the shredded beef (as much as you prefer). Stir in the enchilada sauce and tomato paste (I added one Tablespoon). Season with salt and extra cumin, to taste. Serve in taco shells with desired toppings. Serves: 8



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