It’s the first day of February, which means that tomorrow is Groundhog Day and we’ll find out soon if this unseasonably warm winter we’ve been having will continue into the spring or if we’re in for a chilly few final weeks of winter. It also means that for all those football fans out there, it’s the Superbowl this weekend. While I’m not a big sports fan, I sure do love any excuse to make hearty dishes in the winter!
This Slow Cooker Tex Mex Shredded Beef is perfect for serving up at a Superbowl party this weekend, or as a simple weeknight dinner that becomes rich and tender while you get on with your day. I made it for my brother when he was home from university last week and it was a big hit. We used it for burritos and tacos, but it would also be great on crusty bakery bun with melted cheese on top, or loaded up on top of nachos.
These tacos were my favourite way we used up the leftovers, topped with lettuce, salsa, cheese, sour cream, green onions and fresh cilantro. Yum!
- 2-2.5 lb beef roast (eye of round, etc)
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp oregano
- ½ tsp salt
- ¼ tsp black pepper
- 14.5 oz can of diced tomatoes
- 4.5 can of green chilies
- Place roast in the bottom of the slow cooker. Mix seasonings and sprinkle over roast.
- Rub into the roast with the back of a spoon. Pour tomatoes and green chiles over the top of the beef.
- Cook on low for 8 hours.
- Shredded beef with two forks and stir into sauce. Use a slotted spoon to remove from slow cooker and serve.
- Use as filling for tacos, burritos, enchiladas, nachos or on a bun, with your favourite Tex Mex topping!
- **The sauce may be very watery. If you'd like to serve it with the sauce, remove the beef from the slow cooker and set aside. Pour the sauce into a saucepan and cook until reduced. Shred the beef and mix with the sauce.
Place roast in the bottom of the slow cooker. Mix seasonings and sprinkle over roast.
Rub into the roast with the back of a spoon.
Pour tomatoes and green chilies over the top of the beef. Cook on low for 8 hours.
Shredded beef with two forks and stir into sauce. Shredded beef with two forks and stir into sauce. Use a slotted spoon to remove from slow cooker and serve.
**The sauce may be very watery. If you’d like to serve it with the sauce, remove the beef from the slow cooker and set aside. Pour the sauce into a saucepan and cook until reduced. Shred the beef and mix with the sauce.
Use as filling for tacos, burritos, enchiladas, nachos or on a bun, with your favourite Tex Mex topping!
The leftover meat also freezes very well, for the next time you have a taco craving!
