Slow Cooker Shredded Beef Taco Bowls

While this recipe was underwhelming, it really has potential if seasoned correctly.  In retrospect, I really should have thought out how much seasoning I was using for a slow cooker recipe.  It was pretty good once it was mixed with all the taco toppings, but it would have been excellent if it had more seasoning.  I doubled the spices in the recipe below, which originally came from Gimme Some Oven.  Or, you could use a homemade taco seasoning mix – that’s what I will do next time.  I think a large flank steak might do well, too.  I used a chuck roast and wouldn’t again.

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  • Olive oil
  • 2 pounds beef (flank steak or a leaner boneless roast)
  • 2 Tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. smoked paprika
  • 1/2 tsp. Mexican oregano (dried)
  • salt and pepper to taste
  • 1/2-3/4 cup beef stock
  • 2 Tbsp. tomato paste
  • 1 chipotle pepper in adobo sauce, minced
  • 1/2 large sweet onion, diced
  • 4 cloves garlic, minced

Whisk together the spices and rub into the beef, covering each side evenly.

Heat olive oil in a large skillet over medium-high heat. Carefully place the beef in the skillet and sear on each side until browned. Add the beef to the slow cooker along with the onions and garlic.

Leave the pan on the heat, and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan. Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer until the sauce has reduced and thickened slightly. Add the sauce to the slow cooker, cover, and cook on low for 6-8 hours.

Remove the beef with a slotted spoon and shred with a mixture of the onions and enough sauce to coat (or to taste).  Serve in a bowl over brown rice and add your favorite toppings.  You could also make a taco salad this way – might try that next time!


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