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Easy Slow Cooker Shredded Beef Taco Meat
Easy, super flavorful and moist taco filling that can be made in your slow cooker. You can sear the meat the night before and keep it in the fridge until ready to cook the next day, just be sure to add the juices that collect along with the meat to the slow cooker before cooking.
Prep Time: 00:20
Cook Time: 06:00
2 tbs. olive oil, divided
4 lbs. chuck pot roast (i used grassfed, and ordered it tied so it cooks evenly)
3 tsp. ancho chili powder (ancho is more mild and slightly sweet, but you can use regular chili
powder if you like more spice)
3 tsp. cumin
1 tsp. smoked paprika
1/2 tsp. kosher salt
1 cup beef stock
4 oz. tomato paste
1 chipotle pepper in adobo sauce, minced (add more for additional heat)
1 medium onion, diced
6 Cloves garlic, minced
1Pat meat dry with paper towel. Combine chili powder, cumin, smoked paprika and salt in a small bowl and rub evenly over meat. Heat 1 tablespoon olive oil until hot in a cast iron skillet over medium-high heat. Carefully place meat in pan, sear each side until a golden crust forms, about 2 minutes per side. Remove meat from the skillet and place in slow cooker.
2Add remaining 1 tablespoon olive oil and diced onion to pan. Saute until soft and slightly brown, stirring occasionally, about 3 minutes. Add garlic and saute for 1 minute. Add beef stock and stir, scraping up the brown bits on the bottom of the pan from the meat. Add tomato paste and minced chipotle, stir into sauce until well combined. Bring sauce to boil, reduce heat, and simmer until sauce has reduced and thickened slightly, about 3 minutes. Pour pan sauce over the beef in slow cooker.
3Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef shreds easily.
4Shred beef with two forks, and toss to coat with sauce. Add additional salt to taste.
Adapted from Gimme Some Oven
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