Shredded Beef Tacos
The best way to have tacos or burrito bowls!
I love a good pot roast. But when you get a half or whole beef, you get a LOT of roast. Chuck roast, arm roast, rump roast. Pot roast gets a bit played out after awhile. My favorite thing to do with roast is to make tacos.
This is literally the easiest recipe ever. You pop everything in the crock put, leave it all day, then come back to your meat all done. Grab some tortilla shells or rice and toppings and you’re good to go.
I normally measure nothing when I make this so YOU’RE WELCOME for breaking out some measuring utensils in this recipe. But that being said, measure with your heart and make it your own! Swap the salsa for enchilada sauce if you want. Use more or less lime. Add some hot peppers for a kick if you want. You do you when it comes to these tacos.
Shredded Beef Tacos
Ingredients:
3-4 pound roast, fat trimmed
1 large onion, sliced
2 bell peppers, sliced
2 cups of salsa
1/4 cup lime juice
2 tablespoons taco seasoning
salt to taste
Instructions:
In a large crock pot, dump all your ingredients. Cook on low for 8-10 hours, or cook on high for 6 hours (I probably wouldn’t cook it for less than 6 hours to make sure it’s tender and can be shredded).
Once done, take any bones out of the meat. Use forks to shred the meat. Serve as tacos with all the fixings or over rice as burrito bowls. Enjoy!
