Shredded Beef Creation
Last week Smith’s had a sale on chuck beef roast for $1.89 lb. I don’t buy roast often, but at that price I bought three family packs and stuck two in my freezer. With the other pack I made a crock pot roast. This is very simple as with all crock pot recipes, and super delicious. I used about 8 lbs of beef. I sprinkled a little season salt on each roast (there were two) dumped two packets of beef gravy mix, two cans of cream of mushroom soup and a little milk. I always set mine on high for about six hours. That was super delicious and the gravy already made, nothing more to do with that to thicken the gravy or anything and the roast is so tender. It’s awesome right out of the pot. This is a lot of meat for a family of six, so I always make another recipe with the leftovers, which is what I did today. I usually make shredded beef taquitos, which are a family favorite, but I wanted to try something else that wouldn’t be fried or take as long.
The beef wasn’t shredded yet so I added a little cooking spray and roast to a large skillet and heated through. Once the meat was heated enough to shred I shredded it with two forks, and if your roast was cooked long enough the first time it should be very tender and easy to shred. I browned this with a little onion. Then I added about a cup of fresh Mexican salsa (I don’t like jarred salsa), some garlic powder about 1/2 tsp, ground cumin about 1 tsp., three large green onions, a small can of green chilies, juice from one lime and cilantro. All of this was by taste so there aren’t any exact measurements (sorry). I let this simmer for a few minutes. All I can say is WOW!! Even my husband loved it and he is a really picky eater.
Shredded meat filling
I heated up a corn toritilla (I prefer white corn) in a small frying pan sprayed with cooking spray and heat on medium heat until it browned just a tad. I put about a tablespoon of the meat filling in the center, topped with cheese and a little more cilantro. I would have also topped it with tomatoes, but I was out. I ate one with a little sour cream, but I liked it was better without. And there you have a DELICIOUS shredded beef taco.
Shredded Beef Taco
If you are starting with an uncooked roast you could just cook the meat and dump in all the ingredients together. However, I would add more salsa – I just used what I had left in mine, but I’d use an entire container or jar. I’m not sure how well cilantro would hold up in a slow cooker so you might want to add that after it’s all been cooked and shredded.
Yum! That’s making me hungry! Luckily we’re planning on having roast this Sunday. We’ve had it the last two Sundays too. I feel lucky!