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Dinner This Week: Slow-Cooker Roasted Beef Tacos

Slow-Cooker Roasted Beef Taco Boats
Three ingredients simmer to make a great filler for Old El Paso™’s easy-to-eat Stand ‘N Stuff™ soft flour tortillas.
By Nicole Nared-Washington

Whether you’re a stay-at-home parent, a working professional or a college student, sometimes it’s not only exhausting cooking a meal, but it’s exhausting trying to plan a meal too. Enter these easy slow-cooker roasted beef tacos — they’re quick, they’re easy and they’re delicious, no matter what stage of life you’re in.

Slow-Cooker Roasted Beef Taco Boats

First, season both sides of the chuck roast with salt and pepper and place it in your slow cooker on low heat. Pour in the can of beef broth and let it cook for six hours.

Roast and seasonings in a slow-cooker

After the beef has thoroughly cooked, remove it from the slow cooker and place it on a carving board to rest for 15 minutes. Using two forks, shred and separate the meat (so it looks like pulled beef) and return it to the slow cooker.

Shredded beef in a slow-cooker

Pour the roasted tomato sauce over the meat and allow it to simmer for another 15-20 minutes.

Finally, to serve, fill each tortilla boat with some beef. Then top with lettuce, cheese and salsa to taste.



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