There are a few key factors when making shredded beef in your crockpot that can really make all the difference. First, if you have the time, always cook it on low rather than high. The meat will be much more tender. Second, don't be afraid to add a lot of spicing. Third, which goes hand and hand with the second, take time to really shred the beef well. Shredding it as small as possible gives you the shredded texture that makes for an awesome taco. Along with that, the small shredding tends to take some of the flavor away, so spicing well brings it back or at least keeps it dominant after shredding.
Besides my store bought tortillas, these tacos were definitely restaurant quality. Try them and see for yourself!
Ingredients:
2 TBLS. olive oil
2 lbs. boneless chuck roast
1 tsp. chili powder
1/2 tsp.cumin
1/2 tsp. smoked paprika
1 cup beef stock
2 TBLS. tomato paste
1 chipotle pepper in adobe sauce, minced
1/2 large sweet onion, diced
4 garlic cloves, minced
Heat olive oil in a skillet over medium heat high heat. Combine chili powder, cumin and smoked paprika in a bowl.
Rub the spice mixture into the roast, covering all sides. Place the roast in the skillet with the oil and sear on each side.
Place the roast in your crockpot. Leaving your skillet on the heat, add the beef stock. Add in the tomato paste and chipotle pepper. Whisk together. Bring to a boil. Reduce heat and simmer a few minutes until the sauce has thickened slightly.
Add the minced onion and garlic to the top of the roast. Pour the sauce in the pan over the roast.
Cover and cook on low 6 - 8 hours.
Remove the roast from the crockpot and shred using two forks. Using a slotted spoon, remove the onions from the crockpot and mix them in with the shredded beef.
Serve in tortillas with your favorite taco fillers. I used Mexican blend shredded cheese and sour cream.
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