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Slow-Cooker Beef Tacos




Source of Recipe


Southern Living Magazine


Recipe Introduction


These were so easy and really good. It took my slow-cooker more like 7 hours to cook to tender. I shredded the meat and put it back into the sauce for serving. I served this with Mexican slaw and Warm Black Bean Salsa.


List of Ingredients




2 lb. boneless beef chuck roast, cut into 1-inch cubes
1 t. salt
1 T. vegetable oil
1 T. chili powder
1 (6 oz.) can tomato paste
2 c. beef broth
1 small white onion
1 eight oz can of tomato sauce
½ medium-size green bell pepper
1 tsp ground cumin
½ tsp pepper
Flour or corn tortillas, warmed
Toppings: shredded cheddar or Monterey jack cheese, sour cream, jalapeno slices (if desired)


Recipe



Sprinkle beef evenly with salt.

Cook beef, in batches, in hot oil in a Dutch oven over medium-high heat 5 – 7 minutes or until browned on all sides. Remove beef, reserving drippings in Dutch oven. Add 1 T. chili powder to Dutch oven; cook, stirring constantly, 1 minutes. Stir in tomato paste, and cook, stirring constantly, 2 minutes. Add 2 c. beef froth, and stir scraping bits from bottom of Dutch oven. Return beef to Dutch oven, and stir.

Place beef mixture in a 4 ½ qt. slow cooker. Add onion and next 4 ingredients. Cook on HIGH 4 hours or LOW 6 hours or until beef is tender. Serve with warm tortillas and desired toppings.

Serves 8.