An easy and delicious beef taco! Start in the morning before heading to work and come home to a delicious, warm & slightly spicy meal! I like to make mexican rice with some of the leftover juices from the slow cooker.
2 Tbsp chili powder
1 Tbsp cumin
1 1/2 tsp paprika
freshly cracked black pepper, to taste
2 Tbsp olive oil
2 lbs boneless chuck roast
1/2 large sweet onion, diced
4 garlic cloves, minced
1 (10.5 oz) can beef broth
3 Tbsp tomato paste
1-2 chipotle pepper in adobo sauce, minced
tortillas (I use whole wheat)
taco toppings (avocado, lettuce, tomato, salsa, rice, cheese, refried beans… etc)
1. Combine chili powder, cumin, paprika, and black pepper in a small bowl. Stir to combine.
2. Heat olive oil in a large skillet on medium-high heat. Rub spice mixture all over chuck roast and sear on each side until browned.
3. Remove beef from skillet and place roast in the bottom of a slow cooker and top with onion and garlic.
3. Add beef stock to pan to deglaze. Add tomato paste and chipotle pepper and stir well to combine. Bring sauce to a boil and simmer for a few minutes. Pour sauce over beef onions and garlic in slow cooker. Cover and cook on low for 6-8 hours or until meat is tender.
4. Take the roast out of the slow cooker and shred with two forks. Return to slow cooker to let soak in the juices.
5. Build your taco with your favorite toppings and enjoy!
Adapted from www.gimmesomeoven.com