So enter the 3 ingredient slow cooker shredded beef recipe. Technically 4 if adding salt and pepper. It doesn’t get much easier than this!
Dr. Pepper works well as a substitute for Coke giving the meat a little more tang.
Slow Cooker Shredded Beef Tacos with Spanish Rice
Beef Ingredients:- 2-1/2 lb. chuck or cross rib roast
- 1-1/2 TB. olive oil
- Onion salt and freshly ground pepper
- Coke Classic -12 oz. or Dr. Pepper
- 1 can chipotle peppers in adobo sauce
Taco Ingredients:
- Warmed corn of fresh flour tortillas
- Chopped romaine lettuce
- Shredded Mexican Four Cheeses
- Guacamole or diced avocados
- Sour cream
- Fresh pico de gallo or diced tomatoes
- Freshly squeezed lime juice
- Hot sauce
Beef Directions:
- Heat olive oil in a large pot over medium high heat. Dab both sides of meat dry with paper towels. Season meat with onion salt and pepper. Sear in pot until brown on both sides about 3 minutes a side.
- Place meat in slow cooker.
- Finely mince up the peppers. Use 2-3, depending on your spice preference. These will give the meat a rich, smoky flavor. Stir them into 12 ounces of Coca-Cola Classic along with 1-2 teaspoons of the adobo sauce. Pour adobe sauce with peppers and coke over meat.
- Cook on low 6 hours. Turn roast over a few times during cooking process. Remove meat and shred with two forks. Return meat back to sauce in pot for 10 minutes more. Drain meat, set aside to keep warm by tenting tin foil over it.
- Serve with suggested taco ingredients above.
OK, another recipe I need to try. I love these easy ones.
ReplyDeleteAnd that photo...beautiful.