Crockpot Pulled Beef Tacos

This past weekend, I went with the girls to visit my parents.  Its so great to see them and all of our friends.  There is nothing like the feeling of going home to the house you grew up in.  I usually have my husband with me but this trip I made alone with the girls.  Going to my parents is a treat for my girls and the excitement buildup usually ends up exploding by the time the weekend is over and we are on the drive home.  Thank goodness my 17 month old fell asleep the second the car engine turned on because I don't think I could have dealt with two meltdowns in the backseat. By the time I got home all I wanted to do is hand the girls over to my husband and run far, far away.

Days where I'm too exhausted to even think about cooking dinner make for great CrockPot Sunday's.  The 'pin' I followed looked awesome and my husband is a fan of Mexican food.  Overall, it's a meal I could throw in the pot with spices and forget about until we're ready for dinner.  The smell also fills the house with such a warm and comforting scent.

Pinterest Inspiration:

http://allrecipes.com/recipe/charleys-slow-cooker-mexican-style-meat/detail.aspx

My Results:

1 (4 pound) chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 1/4 cups diced green chili pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 (5 ounce) bottle hot pepper sauce (I used less than this since my 17 month old was also eating it)
1 teaspoon garlic powder

1. Trim the roast of any excess fat, and season with salt and pepper. 

2. Heat olive oil in a large skillet over medium-high heat. Place meat in hot skillet, and brown meat quickly on all sides.

3. Transfer the roast to a slow cooker, and sprinkle onion over meat. Season with chili peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.

 

 

4. Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. 

5. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart. 

6. Shred the meat and add it to a frying pan with 1 cup of the cooking liquid and simmer until the sauce has thickened.  

7. I made ours with soft burrito shells but I'm sure it would taste great on a salad or with hard taco shells. I also had avocado, shredded cheese, sour cream, salsa and yellow Mexican rice. Delish!

This past weekend, I went with the girls to visit my parents.  Its so great to see them and all of our friends.  There is nothing like the feeling of going home to the house you grew up in.  I usually have my husband with me but this trip I made alone with the girls.  Going to my parents is a treat for my girls and the excitement buildup usually ends up exploding by the time the weekend is over and we are on the drive home.  Thank goodness my 17 month old fell asleep the second the car engine turned on because I don't think I could have dealt with two meltdowns in the backseat. By the time I got home all I wanted to do is hand the girls over to my husband and run far, far away.

Days where I'm too exhausted to even think about cooking dinner make for great CrockPot Sunday's.  The 'pin' I followed looked awesome and my husband is a fan of Mexican food.  Overall, it's a meal I could throw in the pot with spices and forget about until we're ready for dinner.  The smell also fills the house with such a warm and comforting scent.

Pinterest Inspiration:

http://allrecipes.com/recipe/charleys-slow-cooker-mexican-style-meat/detail.aspx

My Results:

1 (4 pound) chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 1/4 cups diced green chili pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 (5 ounce) bottle hot pepper sauce (I used less than this since my 17 month old was also eating it)
1 teaspoon garlic powder

1. Trim the roast of any excess fat, and season with salt and pepper. 

2. Heat olive oil in a large skillet over medium-high heat. Place meat in hot skillet, and brown meat quickly on all sides.

3. Transfer the roast to a slow cooker, and sprinkle onion over meat. Season with chili peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.

 

 

4. Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. 

5. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart. 

6. Shred the meat and add it to a frying pan with 1 cup of the cooking liquid and simmer until the sauce has thickened.  

7. I made ours with soft burrito shells but I'm sure it would taste great on a salad or with hard taco shells. I also had avocado, shredded cheese, sour cream, salsa and yellow Mexican rice. Delish!