This week the ASA office had a potluck lunch, and during Junior Nationals we were so inspired by all the tacos during the beef cook-off contest that we decided a fiesta was in order with of course, tacos!
Us Interns, we were in charge of the meat- Here is the easy and delicious shredded beef taco recipe we used. Hope you enjoy!
Grab that Crock Pot! – only the easiest way to feed a larger number of people with the least amount ofprep time. Shredded beef tacos, piece of cake #Adulting
Prep Time: 10 Min
Cook Time: 8 hr on low, 5 hr on high
HERE’S WHAT YOU NEED- INGREDIENTS:
1 (2.5lb) chuck roast
1 (14 oz) can beef broth
1 ½ Tablespoons chili powder
½ Tablespoon ground cumin
½ Tablespoon onion powder
1 Teaspoon salt
¼ Teaspoon pepper
Juice of 1 Lime
LOAD IT UP! SERVE WITH:
Warm flour or corn tortillas
Any kind of cheese-shredded
PUTTING IT ALL TOGETHER-INSTRUCTIONS:
- Spray crock pot with cooking spray. Place roast inside crock pot. Pour broth and the lime juice over the roast.
- In a small bowl, whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Add to the roast.
- Cover the lid and cook on low heat 8 to 10 hours, or on high heat 5 to 6 hours. Remove roast and place on platter, shred the roast and remove excess fat.
- Return shredded beef to crock pot and cook an additional 30 minutes-TIME TO EAT!
We hope you give this tasty recipe a try! And most importantly… #EatBeef