Crockpot Pulled Beef Tacos

Let's celebrate taco tuesday with one of my new favorite (and super easy) recipes!  I just tried making this crockpot pulled beef for the first time last week and it was a huge hit in our house.  My husband still has not stopped talking about it and requested that we have it again the next day (...and the next).  The best part about this recipe is that you can customize it according to your diet- cutting carbs? Just serve it over lettuce as a taco salad and eliminate the shells.  You can also serve it on lettuce wraps for a little crunch!  Another option is to skip the lettuce altogether and just make a layered taco bowl.  If you are avoiding dairy, you can just eliminate the sour cream and cheese toppings and stick to salsa and fresh guacamole.  Whatever option you choose, I can guarantee putting together taco night doesn't get much easier than this.  Here's what you need to get started:

For the beef:

2-3 lbs beef chuck roast

1/2 cup chopped onion

1/2 cup chopped bell peppers

4 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon smoked paprika (or regular)

1 tablespoon Italian seasoning

1 teaspoon salt

2 tablespoons tomato paste

1 cup beef broth (or chicken broth)

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Salsa:

1 can diced tomatoes, drained

1 can black beans, drained

1 chopped red onion

1/4 cup  green onion

Salt and pepper to taste

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For the tacos (all optional):

Hard or soft shells for serving

shredded cheese

sour cream

guacamole 

1. Add the beef to the crockpot first.

2. Top with the garlic and spices and spread it over both sides of the beef.

3. Add the onions, peppers, tomato paste, and beef broth.

4. Cook on high for 4 hours or low for 6-8 hours.

5. When the beef is finished cooking you can shred it with a fork while still in the crockpot (carefully- it's hot!).

6.  For the salsa: just add all your ingredients to a mixing bowl and toss to combine.

7.  Assemble your tacos with the beef, salsa, and toppings of your choice!

I love making this type of pulled beef in the crockpot (it's kind of similar to my favorite crockpot roast beef) because it is the most flavorful, melt in your mouth, beef that you can imagine.   While the beef slow cooks all day, it can slowly soak up all the spices, juices, and amazing flavors.  By the time it's done cooking it will easily fall apart when you start shredding it.  The super simple and fresh salsa adds the perfect cool and bright topping to the warm beef.  I went ahead and piled my tacos up with ALL the toppings, because tacos just are not meant to be anything but completely overflowing!  

xoxo

Emily