Main Dishes

Slow Cooker Shredded Beef Tacos

498

You would never know that this recipe was simple by the taste of it! It is moist, juicy, and has just the right amount of kick. You would never guess it literally took me 2 minutes to throw in the crockpot. I let it sit all day as I was out running errands and working, and when I got home, my whole apartment smelled amazing. We used the meat to fill tacos - but you could easily use it as a salad topper, for enchiladas, or in quesadillas.

8
2 - 2 1/2 lbs beef chuck roast
1 1-oz packet of taco seasoning
1 cup salsa verde
15 ounces canned corn (do not drain)
1/2 cup beef broth
8 taco shells
Place roast in the slow cooker, and cover with taco seasoning. Pour one cup of salsa verde over top. Add one can of corn (with the juice!) and 1/2 cup beef broth. Cook on high for 3-4 hours, or low for 6-8....
See the full directions on my site
Nutritions

Calories
759

Sodium
384mg
16% DV

Fat
40g
61% DV

Protein
26g
53% DV

Carbs
20g
7% DV

Fiber
4g
18% DV