Sometimes it’s nice just to come home to a delicious meal without all the work. Enter the humble slow cooker! Quick 10 minute prep in the morning before heading off to work and when I come home dinner is ready to serve. I used the shredded beef in tacos the first evening and the leftovers on nachos for a quick snack the next day.
Slow Cooker Shredded Beef
recipe courtesy of Elly Says Opa!
2 pound boneless beef roast
1 tablespoon canola oil
1 onion, sliced
4 cloves garlic, minced
½ tablespoon tomato paste
¾ cup beef broth
½ teaspoon parsley
2 tablespoons chili powder
1 ½ teaspoons cumin
½ teaspoon cayenne
½ teaspoon paprika
½ teaspoon oregano
1 tablespoon canola oil
1 onion, sliced
4 cloves garlic, minced
½ tablespoon tomato paste
¾ cup beef broth
½ teaspoon parsley
2 tablespoons chili powder
1 ½ teaspoons cumin
½ teaspoon cayenne
½ teaspoon paprika
½ teaspoon oregano
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 slow cooker.
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 slow cooker to high for a little bit after shredding the beef.)
 |
| Soft Tacos |
 |
| Nachos |
