© 2020 Discovery or its subsidiaries and affiliates. Serve the meat in tortillas and top as desired. All rights reserved. Your email address will not be published. Season the beef with the cumin, salt, and pepper. Season the beef with the cumin, 1 teaspoon salt and 1/4 teaspoon pepper. In a large pan, heat the oil over medium-high. Heat the vegetable oil in a large skillet over medium-high heat. Cover and cook on high, 6 hours. Add to the skillet and cook until golden brown, about 3 minutes per side. crock pot liners to make clean up a breeze, https://www.eatingonadime.com/how-to-make-homemade-taco-seasoning/. Add to the skillet and cook until golden brown, about 3 minutes per side. Add to the pan and cook … * Percent Daily Values are based on a 2000 calorie diet. Disclosure | Privacy Policy. Return the meat to the slow cooker and stir in the cilantro. Ingredients 1 white onion diced 3 lb beef chuck roast 1 cup beef broth 4 oz tomato paste 1 tsp ground cumin 1 T ground mild chili powder 1/2 tsp salt Cook on low for 8 hours or high for 5 hours. Pour beef stock over the roast. crock pot beef tacos Trim off the fat and shred the beef. Instructions. Remove the meat to a cutting board and shred with 2 forks, discarding the excess fat. Serve with lime wedges. Then top with the taco seasoning. Heat the vegetable oil in a large skillet over medium-high heat. Season the beef with the cumin, 1 teaspoon salt and 1/4 teaspoon pepper. Shredded lettuce and chopped tomatoes, avocado and/or radishes, for topping, Sign up for the Recipe of the Day Newsletter Privacy Policy. Place your roast in the crock pot. Stir the beef into the juices and let it sit for about 30 minutes. Coat a 6-quart slow cooker with nonstick cooking spray. Transfer the meat to a 6-quart slow cooker, then add the salsa, onion and garlic.