Don't you just love the smell of a freshly cooked warm meal? Especially after a long day at work, when you don't have to do the cooking! The best thing in the world after a long day at the office is walking through the door knowing dinner is already more than halfway done.
What I love about using the crockpot is that it's practically effortless. It only takes a few minutes to put everything in, and the rest of the prep to get dinner on the table is quick and easy. All you need to do when you get home is shred the meat and prepare your toppings for these tender chuck roast tacos. Sample toppings include: lettuce, cabbage, crumbled cotija cheese, queso fresco, monterey jack cheese, sour cream, avocado, cilantro, onion, or hot sauce.
Set it all up buffet-style so everyone can choose their own toppings, and you're done!
RELATED: Mexican Recipes For The Slow-Cooker
RECIPE: Slow-Cooker Chuck Roast Tacos
Serves 8
Prep time: 15 minutes
Cook time: 8 hours on low (or 4 hours on high)
Total time: 8 hours, 15 minutes
Ingredients
- 1 1/2 teaspoons sea salt
- 1 teaspoon onion powder
- 1 teaspoon ground coriander
- 1/2 teaspoon Lawry's seasoned pepper
- 1 1/2 pounds beef chuck roast
- 4 tomatoes (about 2 1/2 to 3 cups)
- 1 cup water
- 1 jalapeño, minced, seeds removed (about 1/4 cup)
Directions
- In a small bowl, combine the salt, onion powder, coriander, and pepper. Mix well, then rub onto the roast thoroughly.
- Place roast in a crockpot set on low heat. Temperature setting depends on how long you want it to cook. If you're going to be gone for at least 8 hours, use the low setting. If you will only be away from home for 4 hours, cook on high. When in doubt, always refer to the manufacturer's manual.
- Next, remove the top part of the core from the tomatoes and cut the tomatoes into eight sections each. Place over the roast with minced seedless jalapeño. Pour water over tomatoes and cover.
- When it's done cooking, shred the meat using two forks to pull the meat apart. Remove any pieces of fat as you go.
RELATED: Slow-Cooker Guajillo Beef and Barley Soup Recipe
