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Tag Archives: Chuck Roast

Nothing beats a delicious taco

Do you enjoy eating tacos? Lol, I know I do! :D, And yes, of course, I have my favorite go-to place called Torchy’s tacos. Do you have a preferred place? So anyways lol, my love for tacos just increased by 1000 after trying these tasty Shredded Beef Tacos. I promise you 100% your love for tacos will double by 1000 as well once you try this recipe, they are so very flavorful and addicting. 

Slow Cooker Shredded Beef Tacos

INGREDIENTS:

2 Tbsp. Olive oil, divided
2-4 lbs beef (I used a boneless chuck roast)
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. smoked paprika
1 C. beef stock
2 Tbsp. Tomato paste
1 chipotle pepper in adobo sauce, minced (Optional)
1 small white onion, diced
5 garlic cloves, minced
Flour tortillas

FAVORITE TACO TOPPINGS:

guacamole
sliced avocado
salsa
Mexican rice
shredded cheese
fresh lettuce
tomato
onion
cilantro
lime wedges

DIRECTIONS:

1. Stir together the chili powder, cumin, and smoked paprika in a small mixing bowl. Rub the spice mix into the beef, covering each side evenly.
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Carefully place the meat in the skillet and sear on each side until browned, approximately two minutes per side. Remove the meat from your skillet and place in the bottom of a slow cooker.

2. Add the remaining one tablespoon of olive oil and diced the onion to the saute pan. Saute for three minutes, stirring occasionally. Then add the garlic and saute for another minute. Combine the beef stock and stir the pan to deglaze it, scraping up any browned bits from the bottom of the pan. Next, add tomato paste and minced chipotle, and whisk into the pan sauce until combined. Bring the sauce to a boil, decrease the heat, and simmer for three-five minutes until the sauce has reduced and thickened slightly.

3. Pour the sauce over the beef in the slow cooker. Cover and cook on low for six-eight hours, or on high for three-four hours, until the meat shreds quickly. Shred, the beef with two forks and stir, to coat with any of the remaining juices. Serve the meat in the flour tortillas, topped with your favorite taco toppings.

Source Gimme Some Oven

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“Melt in Your Mouth” Pot Roast

In honor, of the first day, of Fall I thought I’d prepare my first pot roast recipe but without doing all of the work lol. I thankfully found one using the crockpot. Lol, okay so I just want to say that the crockpot is my best friend. Is that terrible to have a kitchen appliance as your pal? Lol, I don’t think so. 🙂

Anyway, I was very excited to prepare this dish but what I didn’t realize is that there’s this one step where I had to sear the meat. I not only didn’t know how to sear, but it too looked pretty intimidating.  However, after doing a google search on how to do it and a little reading, I soon felt confident enough on trying a new way of cooking.

I’m grateful that I didn’t let one cooking skill keep me from preparing this dish because it gave me more courage to want to overcome more challenges with cooking. Also, this pot roast is incredibly delicious and full of flavor. This is a recipe you have to try. I know you will make it over and over again. Lol, I know I will. 😀

Crockpot “Melt in Your Mouth” Pot Roast

Ingredients:
1 chuck roast (mine was two pounds)
Olive oil
1 lb carrots, peeled and cut into medium/large chunks
2 lb baby, red potatoes, cut into halves
1 onion, peeled and cut into medium/large chunks
2 stalks celery, cut into large chunks (optional)
1 C. beef broth
1 Tbs.p flour or cornstarch
1/2 tsp. water

SEASONING MIX:
2 Tbsp steak seasoning (I used Adams Reserve Rub All Purpose, House)
1/2 tsp. Smoked paprika
1 tsp. parsley
1 Tbsp. Dried thyme
1 Tbsp. Dried rosemary
1/4-1/2 C. Bragg or Vinegar

Directions:

1. Combine seasoning mix in a small bowl. Set aside.
Next, coat both sides of meat with olive oil using a basting brush. Using the same basting brush, spread a third of the seasoning mix onto each side. Let the chuck roast sit in the mixture for eight hours to overnight in the refrigerator. Sear both sides of the beef in a large pan over medium-high heat. Cook until all sides are brown, about two- four minutes.

Transfer roast to slow cooker.

2. Place the vegetables a few at a time in a large bowl. Drizzle with a little olive oil to coat vegetables. Pour the remaining seasoning mix. Gradually add the vegetables to the same pan that was used to cook the meat. Saut̩ for about five minutes Рstirring occasionally. Then put the vegetables on top of the roast into your crockpot. Pour in the beef broth. Cover with lid. Cook on low for eight hours or on high for six hours.

3. Next using a turkey baster, retrieve a maximum of the cooking juices from the crockpot. Move the juices into a small saucepan and bring to a simmer over medium heat on the stove. Whisk together the flour with the water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.

Source Cocinando Con Alena

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