I love tacos – just in case you didn’t already know that. There are so many kinds of tacos: soft tacos, crunchy tacos, breakfast tacos, brisket tacos… (For a long Bubba Blue style list of tacos (shrimp tacos), check out my Cinco de Mayo post.)
Anyway, one of my favorite types of tacos are roast tacos. They are so easy to make, and so dang tasty.
The way I make them is in a Crockpot. They are very hands off and because they cook low and slow all day, they are incredibly tender and juicy.
These can be enjoyed for Taco Tuesday or any day of the week!
1 chuck roast
1 beef bouillon cube
1 cup water
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
½ tsp salt
½ tsp black pepper
(The quantity of these seasonings are recommendations. If you really love garlic or pepper, feel free to add more or less if you prefer.)
-Start by placing your chuck roast, frozen, into your slow cooker.
By starting your roast frozen you will end up with an even more tender final result.
-Add the beef bouillon cube to a cup of hot water. Stir to mix/break up the cube, then pour the beef broth over the roast.
-Follow the broth by sprinkling the other seasonings over the top of the roast as well.
-Put the lid on your slow cooker – if the lid does not fit right now, because the frozen roast sits a bit proud instead of down into the pot, simply take a sheet of aluminum foil and put it over the roast (making sure to scrunch the edges down over the sides of the pot to hold in the heat) then put the lid over the foil – as the roast thaws it will sink and the lid will fit properly and help hold in the heat.
-Set your slow cooker to low and leave it alone for 6-8 hours.
-When it is almost dinner time, turn off and unplug your slow cooker. Remove the lid (and foil if you used any). The next step is to remove the meat from the pot and put it on a cutting board. (Easier said than done, because it tends to be fall apart tender at this point.)
-Once you have moved the roast to a cutting board, use two forks to shred the meat and remove any excess fat.
-Put the shredded meat into a bowl and pour ¼ to ½ a cup of the juice still in the pot on top of the shredded meat.
-Stir then let the taco making commence!
I personally prefer a nice extra sharp cheddar cheese, or spicy Mexican cheese blend, and a Carb Balance flour Mission tortilla.
Delicious toppings to consider adding to your roast tacos:
– Avocado or Guacamole
– Sour Cream
– Refried Beans
– Bell Pepper
– Lime Juice
-This recipe can easily be made low-carb or keto by using leaves of lettuce (instead of a tortilla) to make a lettuce wrap.
-As I said above, the quantities of these seasonings are customizable to your tastes. Also, if you really like heat, add some sriracha to the slow cooker.
Tell me in the comments:
What is your favorite kind of taco and in your opinion, what does a taco ALWAYS need to include?