You may not have heard, but it’s been crazy hot in Nashville lately – way too hot to do alot of heavy duty baking and roasting. Even though I don’t want to heat up the kitchen, we still love a roasted chicken or juicy pot roast from time to time. Enter my handy dandy crockpot. It’s been a lifesaver this summer. I love coming home from work with half of my meal already done.
Last spring we joined a meat CSA and ended up with a freezer full of stuff. We decided not to renew our membership for the summer and we’ve been eating out way through the rest of that meat. This roast was part of that haul. It’s a 3 lb beef shoulder roast but a chuck roast would do just as well. It needs to be a roast with some good marbling and fat so it won’t dry out with such a long cooking time. I didn’t want just a plan old roast so I decided to make taco meat out of it. The crock pot cooks it until it’s fork tender so when you’re ready to eat, all you have to do is shred it and serve with your favorite condiments. All measurements on ingredients below are an approximation. I used what we had on hand. Next time, I’ll add more jalapenos.
Recipe: Crockpot Beef Tacos
- 1 3 lb beef shoulder or chuck roast
- 3 or 4 medium onion, cut into thin slices
- 1 jalapeno, dice with seeds removed
- 1 green pepper, rough diced
- Season meat to taste with salt, pepper, and cumin
- Place meat in crockpot. Cover with onions and peppers.
- Cook on low for 8 hours or until fork tender.
- Remove from crockpot and shred meat with a fork.
- Use as filling for tacos or burritos.
Number of servings (yield): 8