This week the ASA office had a potluck lunch, and during Junior Nationals we were so inspired by all the tacos during the beef cook-off contest that we decided a fiesta was in order with of course, tacos!

 

Us Interns, we were in charge of the meat- Here is the easy and delicious shredded beef taco recipe we used. Hope you enjoy!

 

Grab that Crock Pot! – only the easiest way to feed a larger number of people with the least amount ofprep time. Shredded beef tacos, piece of cake #Adulting

 

Prep Time: 10 Min

Cook Time: 8 hr on low, 5 hr on high

 

HERE’S WHAT YOU NEED- INGREDIENTS:

1 (2.5lb) chuck roast

1 (14 oz) can beef broth

1 ½ Tablespoons chili powder

½ Tablespoon ground cumin

½ Tablespoon onion powder

1 Teaspoon salt

¼ Teaspoon pepper

Juice of 1 Lime

 

LOAD IT UP! SERVE WITH:

Warm flour or corn tortillas

Shredded lettuce

Any kind of cheese-shredded

Diced tomato

Guacamole

Sour cream

Salsa

PUTTING IT ALL TOGETHER-INSTRUCTIONS:

1. Spray crock pot with cooking spray. Place roast inside crock pot. Pour broth and the lime juice over the roast.
2. In a small bowl, whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Add to the roast.
3. Cover the lid and cook on low heat 8 to 10 hours, or on high heat 5 to 6 hours. Remove roast and place on platter, shred the roast and remove excess fat.
4. Return shredded beef to crock pot and cook an additional 30 minutes-TIME TO EAT!

 

We hope you give this tasty recipe a try! And most importantly… #EatBeef