Prep 20 mins
Cook 6 hrs
I would make this on those nights when everyone was coming & going at different times. We brown the beef before slow-cooking to add color and enhance flavor. This mixture is also great over baked potatoes with your favorite toppings. Got this recipe from Southern Living May 2006.
- 2 lbs boneless beef chuck roast, cut into 1-inch cubes
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 tablespoon chili powder
- 1 (6 ounce) can tomato paste
- 2 cups beef broth
- 1 small white onion
- 1 (8 ounce) can tomato sauce
- 1⁄2 medium green bell pepper
- 1 teaspoon ground cumin
- 1⁄2 teaspoon pepper
- flour or corn tortilla, warmed
- shredded cheddar cheese or monterey jack cheese, sour cream
- 1. Sprinkle beef evenly with salt.
- 2. Cook beef, in batches, in hot oil in a Dutch oven over medium-high heat 5 to 7 minutes or until browned on all sides. Remove beef, reserving drippings in Dutch oven. Add 1 tablespoons chili powder to Dutch oven; cook, stirring constantly, 1 minute. Stir in tomato paste, and cook, stirring constantly, 2 minutes. Add 2 cups beef broth, and stir, scraping bits from bottom of Dutch oven. Return beef to Dutch oven, and stir.
- 3. Place beef mixture in a 4 1/2-quart slow cooker. Add onion and next 4 ingredients. Cook on HIGH 4 hours or on LOW 6 hours or until beef is tender. Serve with warm tortillas and desired toppings.
My family enjoyed these tacos although we all thought that they looked, smelled, and tasted more like chili than tacos. I'll bet you're right, this would be great served over baked potatoes. I love the ease of crock pot recipes and this one was definitely easy. A previous reviewer stated that this was saucy, so I added only 1 c. of beef broth. I was generous with my cumin and black pepper measurements because we love both of them. Also, I thought that this recipes was screaming for chiles, so I roasted 3 fresh chile peppers from my garden and used those instead of the bell peppers. I cooked this on "high" in my crock pot for 4 hours and the meat was very tender. I took the lid off of the crock pot during the last half hour of cooking to allow some of the extra liquid to cook down. I served this in corn tortillas with: shredded lettuce, 4-cheese Mexican cheese blend, sour cream, chopped onions and tomatoes, and salsa. Thank you for sharing this wonderful recipe!
*Made for 2010 Football Pool*
This made us a nice dinner last night. I loved the ease of the recipe and the meat was very tender. It was very saucy so next time I would cut down the ingredients for the sauce. Made for Ausie Swap #38.