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.
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