Sunday, April 15, 2012

Pantry Cooking 101 - Simple Shredded Beef & Chile Crock Pot Tacos

I must admit I love to cook but often find that raising children, cleaning house and running overwhelms my schedule.  With limited time available for prep work, dinner menus aren't always as intricate as I'd like.  But let's get real, down and dirty quick prep meals, though not as gourmet, are often just as tasty.  So I though I'd share a super simple pantry recipe we happened to have for dinner tonight and it is delicious! 

Shredded Beef & Chile Crock Pot Tacos:

(2) lbs Beef Roast (The cheapest cut works just as well as the most expensive!)

(1) 15 oz Can Beef Broth

(1) 4 oz. Can Diced Chiles (I use mild but you can use whatever you'd like.)

Black Pepper to taste


Coat large skillet and Crock Pot with cooking spray and turn heat to high. Cut roast in two equal(ish) portions.  Pour broth and chiles into prepared Crock Pot. Using tongs or fork, sear entire roast pieces in skillet until almost burned.  (Make sure to turn your overhead vent on while searing!) This greatly enhances any roasts flavor and seals in the juices! (Thanks Grandma Floss!)  Add seared roast to Crock Pot, sprinkle with black pepper and cover.  Cook on high for 5-6 hours or until meat shreds easily.

Shred beef in the Crock Pot with remaining liquid and reduce heat to low.  Cook for an additional 30 minutes and serve warm with flour tortillas, medium cheddar shredded cheese, black beans, refried beans, diced tomatoes & salsa etc!  Soooooooo good!  Tomorrow I'll make Beef Taquitos with the leftovers!

What's your favorite quick roast recipe?

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