Pot Roast Tacos
Slow cooked, shredded beef tacos that will blow your mind. (Think: barbacoa.)
You’ll Need:
3-4 pound chuck roast
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon black
pepper
1/2 teaspoon cumin
1 can diced tomatoes with green chiles (I use Rotel Brand)
1 - 14.5 ounce can crushed tomatoes
2 onions, quartered
4 cloves garlic, smashed
1 jalapeño, sliced (I like to keep the seeds in the for the heat, you can remove the seeds if you’d like)
1 serrano, sliced (same thing with the seeds)
2 1/2 cups beef broth
Mix:
Chili powder, paprika, smoked paprika, onion powder, garlic powder, ksoher salt, black pepper, cumin, and oregano in a small bowl
Rub:
About half of that dry mixture into the roast
Sear:
Meat on all sides in a large skillet
Pour:
Rotel and crushed tomatoes in the bottom of a slow cooker
Place:
Seared roast on top
Set:
Quartered onions, smashed garlic cloves, jalapeño and serrano slices around and on top of roast
Mix:
Remaining dry seasoning with beef broth
Pour:
Over roast to cover
Cover:
Slow cooker and cook on low for 6-8 hours
Remove:
Roast from slow cooker and place in large bowl
Shred:
Meat with two forks
Scoop:
All vegetables out of slow cooker and pulse together in a food processor
Remove:
All but 1/3 cup of the liquid remaining in the bottom of the slow cooker
Add:
Pulsed vegetables and shredded beef back to slow cooker
Mix:
Well and cook an additional 15 minutes on high
Serve:
In tortillas
Top:
With your favorite toppings