Monday, March 3, 2014

The VERY VERY best Shredded Beef recipe {for tacos, burritos and enchiladas.}


We LOVE us some tacos in the Coombs household.

One of our FAVORITE ways to eat them is with my friend Brooke's
  SUPER DUPER YUMMY shredded beef recipe. 

 We tried this at her house YEARS ago and have been making it ever since.  The flavor of this beef is DIVINE and it's all made in the crock pot {double bonus!}

You can use this meat in tacos, enchiladas, burritos...we even served it over our salad tonight!
YuM-mo!!!

The VERY VERY BEST Shredded Beef

5 lb. roast {cross rib or sirloin tip} - - I've used a smaller sized roast too and it works just fine!
2 medium yellow onions, sliced
1 - 4 oz. can diced green chiles
{Sometimes I double this!}
1/4 tsp. garlic powder
2 tsp. salt
1/2 tsp. cumin
juices from roast

Place roast in crock pot the night before your meal.  Season with garlic powder, salt and cumin. Put onions on meat.  Cover and set on low and cook all night.  Remove the next morning and shred.  Put meat with juices in the fridge {I just set my whole crock-pot dish in there.} A couple of hours before serving, add your diced green chilis and heat back up, on low, stirring occasionally.

* We serve our tacos with shredded cabbage or lettuce, salsa, cheese and sour cream.

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