Crock Pot Shredded Beef Tacos

One of the great things about slow cookers is they allow you to take a fairly tough

 and fairly inexpensive cut of meat and really transform it.

By cooking it at a lower temperature and for a longer amount of time, the meat

 improves in texture and flavor.  

Here's the smarty pants science:

Slow cooking softens the connective tissue that binds the muscle fibers in the meat and the proteins in the muscle are less likely to overcook.  The longer cooking time allows the collagen in the meat to break down, creating a rich gelatin.

Translation: the meat is tender and juicy, y'all.

And then when you add different spices and flavors to the party, you can change a

 simple Beef Dip into Beef Tacos.

I'm using a 3-step flavoring process with this recipe.

With each step, we are really "upping" the flavor in this meat.

It comes out so tender and so flavorful and there are a bunches of uses for this shredded beef.

Ingredients:

1 (2-3 pound) chuck roast

1 (1.5 oz.) packet taco seasoning

1 (16 oz.) jar salsa

1 cup water

1 (8 oz.)  jar taco sauce

water not pictured

Directions:

Note: You'll need to try to plan this out ahead of time since the meat needs time to marinate.

Place roast on a large piece of plastic wrap

Sprinkle entire packet of taco seasoning over chuck roast.  

Make sure all sides get coated.  Rub it in to ensure good coating.

Wrap up roast with plastic wrap.

Then wrap in aluminum foil.

And then pop it in your fridge overnight (or for at least 2 hours but overnight is best).

The next morning, place your marinated roast into your slow cooker.

 Note: you'll need a minimum 5-quart slow cooker for this recipe and this oval shape works great for the shape of a chuck roast.

Pour jar of salsa over the roast.

Then pour in 1 cup of water. No need to stir.

Cover and cook on low for about 8-9 hours.

Take meat out and shred with a fork.

At this point the roast should be very tender so it should be fairly easy to shred.

Discard any fatty pieces.

Dump out the remaining liquid that is in the slow cooker.

Note: I like to leave about 1/2 cup of the cooking liquid in the crock pot.

Then put the shredded meat back into the slow cooker.

Pour in jar of taco sauce

Give it a good stir. Then cover and cook on high for 15-20 minutes until warmed through.

Then serve!
You can use any type of shell you like. Or use the beef in a taco salad or on a tostada.
Whatever is your preference.

 
Enjoy!

Printable Recipe Here