It’s been hot here lately. And we try not to use our air conditioner. Needless to say, I haven’t been wanting to do much cooking involving the oven or the stove. Out comes the slow cooker.
A while ago I found a great sale on cross rib roasts and bought too many. So last week I took one out of my freezer and let it thaw in the fridge for a few days. Normally, I would sear the outside of the roast to develop the flavor (like this), but this time I didn’t want to stand in front of the hot stove. So I literally dumped everything in the slow cooker and let it go. It turned out great!
This recipe makes a lot of meat, but it freezes well. After serving it the first night, I ended up with three containers of leftovers. I froze two and used the third to make chili the next day.
Slow Cooker Taco Meat
1 chuck roast or cross rib roast
½ Tbsp. beef bouillon
½ c. taco seasoning
1 can (28 oz.) diced tomatoes
Place roast in slow cooker. Sprinkle with bouillon and taco seasoning.
Pour tomatoes over top. Cook on low for 8 to 10 hours or high for 4 to 6.
Remove meat from crock. Shred with two forks and return to juices in slow cooker. Stir to mix thoroughly.
This versatile meat can be used for burritos, tacos, enchilada casserole, quesadillas, or taco salad.