Shredded Beef Tacos (Print Version)
# Ingredients:
01 -
2.5-3 pound chuck roast or cross rib roast.
02 -
1 1/2 tablespoons olive oil.
03 -
Salt and black pepper.
04 -
1 can (14 oz) beef broth.
05 -
1 1/2 tablespoons chili powder.
06 -
1/2 tablespoon cumin.
07 -
1/2 tablespoon onion powder.
08 -
1 teaspoon garlic powder.
09 -
Juice of 1 lime.
10 -
Corn or flour tortillas.
11 -
Chopped romaine lettuce.
12 -
Shredded monterey jack or cheddar cheese.
13 -
Guacamole or diced avocados.
14 -
Sour cream or Mexican crema.
15 -
Pico de gallo or diced tomatoes.
16 -
Fresh lime juice.
17 -
Mexican hot sauce.
# Instructions:
01 -
Heat oil in a large pot. Dry beef, season with salt and pepper. Sear for 3-4 minutes per side. Transfer to a slow cooker. Add spices to the pot briefly. Add broth and scrape up browned bits. Pour the mixture over beef. Cook on low for 8 hours. Shred beef, remove fat. Return to slow cooker. Add lime juice and cook for 10 more minutes. Drain before serving. Serve in tortillas with toppings.
02 -
Cook for 75 minutes on high pressure.
03 -
Cook on low heat for 2 1/2-3 hours.
# Notes:
01 -
Can be made ahead and reheated.
02 -
Freezes well.
03 -
Different cooking methods available for convenience.