Crock Pot Beef Tacos

I'm fairly certain the benefits of the crock pot have been loudly heralded here before. Nothings better- put your meal in a pot, add some seasoning, turn a dial, come back later and eat. Brilliant! This recipe is SO simple and it makes great tacos. Not to mention it can feed a small army. My kids are currently on a quesadilla kick, so when I made the tacos we had plenty of leftovers for quesadillas the next day.

I am never a fan of using water in the crock pot. No matter what seasonings I use, it always comes out tasting well...watery. So I used beef broth in this recipe and had great results. I'm sure you can use water and beef bullion cubes, or probably even just water to add the needed moisture. Add whatever you love to finish off your tacos, but I think these are GREAT with just cilantro, onion and some cheese. (I cannot have tacos without cheese, its against my religion.)

Give yourself a break next week and make these for dinner!

~Wendy

Crock Pot Beef Tacos

Recipe Type: Dinner

Author: Wendy

Prep time: 10 mins

Cook time: 8 hours

Total time: 8 hours 10 mins

Serves: 10-12

Ingredients

• 1 1/2-2lb Sirloin Roast


• 2 1/2 c. beef broth


• 1 large onion, cut into 3 pieces


• 2 Tbsp cumin


• 2 Tbsp chili powder


• 1 Tbsp black pepper


• 1 Tbsp salt


• 1 Tbsp onion powder


• 1 Tbsp garlic powder

Instructions

1. Remove the roast from the refrigerator and unwrap. Let rest on the counter for 5 minutes.


2. Meanwhile mix all of the seasonings together in a small bowl. Place the onion pieces on the bottom of the crock pot.


3. Rub the seasonings into the roast, be sure to cover the entire roast.


4. Place the roast in the crock pot on top of the onions. Pour 2 cups of the beef broth into the crock pot AROUND the roast (not on top of).


5. Cook on low for 8 hours, check every few hours, add more broth if necessary.


6. Remove roast and shred the meat with two forks, put into a bowl and add the remaining 1/2 cup of beef broth.


7. Serve with warm taco shells, cilantro, chopped onions, and cheese.

Notes

I used a Sirloin Roast, you could likely use any type of non-fatty beef roast.

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