Slow Cooking Thursday - Shredded Beef Tacos

Another week is quickly zipping by and I honestly haven't had a chance to do much blogging, but I wanted to come in and post this one quickly.

Today's recipe comes courtesy of Gimme Some Oven.

Image Credit:  Gimme Some Oven

Slow-Cooker Shredded Beef Tacos

Prep Time: 10 minutes

Cook Time: 6 hours, 30 minutes

Total Time: 6 hours, 40 minutes

Yield: 2 pounds shredded taco beef


2 Tbsp. extra virgin olive oil
2 pounds beef (I used a boneless chuck roast)
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. smoked paprika
1 cup beef stock
2 Tbsp. tomato paste
1 chipotle pepper in adobo sauce, minced (I love spice and used two!)
1/2 large sweet onion, diced
4 cloves garlic, minced
Flour tortillas

Favorite taco toppings:
guacamole or avocado
fresh salsa
Mexican rice
grated cheese
fresh lettuce
tomato
onion
cilantro
squeeze of lime juice



Whisk together the chili powder, cumin, and smoked paprika in a small bowl. Rub the spice mix into the beef, covering each side evenly.

Heat olive oil in a large skillet over medium-high heat. Carefully place the beef in the skillet and sear on each side until browned. Add the diced onion and minced garlic on top of the seared beef in the slow cooker.

Remove the beef from the skillet and place in the bottom of a slow cooker. Leave the pan on the heat, and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan. Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a 3-5 minutes until the sauce has reduced and thickened slightly. Pour the pan sauce down over the onions, garlic, and beef in the slow cooker. Cover and cook on low for 6-8 hours.

Shred the beef and onions with two forks. Serve the beef in the flour tortillas, topped with your favorite taco toppings.