My husband, Justin, and I have very different ideas of what constitutes comfort food. I love ravioli and meatballs, my grandma’s signature dish. He prefers spaghetti. I enjoy a hearty chilli, but he has a lifelong aversion (he sees right through my attempts to trick him by calling it “stew”.) But what really kills me is that he doesn’t care for pot roast. I swoon over long braised, falling apart, no knife needed roasts. Justin thinks they’re “ok”, but not special enough for Sunday dinner. Um, what? When else would I have the time?!
Needless to say, I don’t make pot roast as frequently as I would like. However, we can both agree that these shredded beef tacos are divine. I’m happy because I get to use the typical pot roast fare, a chuck roast, and wind up with tender, flavorful shredded beef that shares many qualities of my beloved favorite. He’s happy because…it’s not pot roast. Win-win!
This dish has become my favorite slow cooker recipe over the past year. There are a couple of extra steps beyond the typical dump and go recipes, but they are simple and so worth it. Season the meat with a flavorful spice blend and brown on all sides in a skillet. You then make the sauce in the same skillet, throw it all in the slow cooker and forget about it for a few hours. When you come back, shred the meat and toss with the sauce. I like to make this a day ahead- the flavors continue to meld in the fridge and it’s easy to remove the fat that rises to the top and solidifies. When reheating, it’s worth taking the few extra minutes to warm the beef in a skillet. That way you get some texture and carmelization from the crispy, browned edges. Serve with your favorite taco fixings. This is comfort food we can all agree on.
- 2 Tbsp olive oil
- 2-2 1/2 lb chuck roast, trimmed of excess fat
- 1 1/2 tsp kosher salt
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp chipotle chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1 medium yellow onion, chopped
- 5 garlic cloves, minced
- 1 cup beef broth
- 2 Tbsp tomato paste
- Tortillas of choice (I used low carb tortillas from Wegmans, you can use flour or corn)
- Taco toppings, as desired: shredded cheese, tomatoes, onion, salsa, avocado, corn, cilantro, scallions… The sky’s the limit!
Combine chili powder, cumin, paprika, chipotle powder, salt and pepper in bowl. Mix until well combined.
Pat chuck roast dry with paper towels. Coat evenly with spice mixture.
Heat 1 Tbsp olive oil in large skillet over medium high heat. Brown roast on all sides, 1-2 minutes per side. Place roast in slow cooker.
Add remaining oil to pan. Add onion and sauté 2-3 minutes. Add garlic to pan and cook until fragrant, about 30 seconds. Pour beef broth into pan. Add tomato paste and stir until it is mixed in. Simmer sauce until slightly thickened.
Pour sauce over meat in slow cooker and put cover on. Cook 4 hours on high, 7-8 on low. The beef is done when it shreds easily with a fork. Remove beef to cutting board or bowl and shred, discarding any large pieces of fat. Return beef to slow cooker and toss with the sauce.
Serve immediately with desired tortilla and toppings, or refrigerate for another day. When reheating, remove solidified fat from top of mixture. Put beef in hot skillet with 1 tsp oil until warmed through and edges are slightly crisp.
Recipe by My Kitchen Addiction, as adapted by gimmesomeoven.com