Cooking With Kendra: Chuck Roast Shredded Beef Tacos

Ingredients:

• 2 lbs chuck roast

• 1 tablespoon olive oil

• 1 onion, halved

• 3 cloves garlic, minced

• 1 cup broth (your choice)

• 1 tablespoon chili powder

• 1 teaspoon cumin

• 1 teaspoon paprika

• 1 teaspoon oregano

• 1 cup chopped tomatoes

• Salt and pepper to taste

• Corn or flour tortillas

• Toppings: chopped cilantro, diced onions, lime wedges, avocado, salsa

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Instructions:

1. Prepare the Crockpot: Coat the pot with olive oil and place the chuck roast inside. For added flavor, sear the roast in a skillet before adding it to the pot.

2. Add Aromatics: Place the halved onion and minced garlic in the pot. If you seared the roast, you can chop the onion and sauté it with the garlic in the same skillet until softened, about 3-4 minutes.

3. Season and Add Broth: Add the chopped tomatoes, chili powder, cumin, paprika, oregano, and broth. Mix/spread out well.

4. Slow Cook: Cook on low for 6-8 hours, until the meat is tender and easily shreds.

5. Shred the Beef: Once cooked, remove the roast and shred the meat using two forks or a hand mixer. Return the shredded beef to the cooking liquid and stir to combine.

6. Serve: Warm the tortillas and fill them with the shredded beef. Top with cilantro, diced onions, lime juice, avocado, and salsa as desired.

   
   

Note: The onions are left halved to accommodate someone who has difficulty with them. This way, they can still enjoy the flavor without eating the pieces directly.

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