Ingredients:
2 Tablespoons Olive Oil
2 pounds of Beef (boneless chuck roast)
3 Tablespoons of Taco Seasoning
1 heaping Tablespoon of chipotle chili powder (this can be optional, but it adds a nice kick!)
1/2 cup of beef stock
1 cup of your favorite salsa (about half a jar)
1 medium onion, diced
2 cloves of garlic, minced
Plus:
Your favorite taco toppers! We used low-fat shredded cheddar, fresh cilantro, extra salsa and guacamole.
1. In a large ziplock bag (large enough to hold your meat!), place the beef, taco seasoning and chili powder. Make sure that the spices cover the meat in its entirety.
2. Heat olive oil in a large skillet over medium-high heat. Carefully place the beef in the skillet and sear on each side until browned. Remove the beef and place in the bottom of the slow cooker.
3. Leave the pan on the heat and deglaze the bottom of the pan with the beef stock, scraping up any browned bits from the bottom of the pan. Add the salsa. Bring the sauce to a boil, reduce the heat and simmer for 3-5 minutes until the sauce has thickened.
4. Add the onions and garlic to cover the beef in the slow cooker.
5. Once the sauce has thickened pour over the beef, onions and garlic in the slow cooker.
6. Cover your slow cooker and cook on low for 6-8 hours.
7. Shred the beef with two forks.
8. Serve with your favorite tortillas and toppings.
Label: Thaw overnight.Heat some olive oil in skillet. Sear beef on each side until browned. Remove beef and add beef stock to pan. Heat salsa in pan for 3-5 minutes until thickened. Add beef, salsa, and onion mixture to crock pot. Cook on low for 6-8 hours in a slow cooker. Shred beef with two forks. Serve with tortillas, cheese and your own favorite toppings.
