1. I finally get myself to actually post on this blog after going back and forth in my brain for a while and now I can't even keep up with it.
2. As you've probably noticed, I'm not a chef. For as long as it takes for me to learn how to create recipes myself, this blog will consist of recipes I find online at random food blogs.
Anyway, I found this recipe and had to try it. I love the crockpot. I love tacos. I don't have any step-by-step photos because I woke up late this morning and was rushing to get this done before I had to be at work. I think the onions are my favorite part about this. They're SO soft, they melt in your mouth. The beef was also the softest I've ever experienced out of all the times I've made any type of beef in the crockpot. It was completely falling apart when I was trying to take it out of the pot. You can dress them up any way you want. We just used cheese and a green bell pepper that we grew ourselves in our garden!
Shredded Beef Tacos
From Elly Says Opa!
Ingredients:
1 (2 lb.) boneless beef roast
1 Tbsp. canola oil
1 onion, sliced
4 cloves garlic, minced
1/2 Tbsp. tomato paste
3/4 cup beef broth
1/2 tsp. parsley
2 tsp. chili powder
1 1/2 tsp. cumin
1/2 tsp. cayenne
1/2 tsp. paprika
1/2 tsp. oregano
Instructions:
Heat a large, heavy bottomed skillet over medium high heat, and add the oil. Sprinkle the beef roast liberally with salt and pepper. Once the oil is hot, add the roast to the pan and brown on all sides, about 2 minutes per side. Place in the crockpot.
To the pan, add the onion and cook for about 2 minutes before stirring in garlic and tomato paste. After another minute, stir in the beef broth and spices. Scrape up any browned bits, and then pour the seasoned broth and onions over the top of the roast.
Cook on low for 8-10 hours. Shred with a fork. (To soak up any extra liquid, you can turn the crockpot to high for a little bit after shredding the beef.)
