Crock-Pot Shredded Beef Tacos

I’m obsessed with anything that can be made in a slow cooker, so I adapted this recipe using a rump roast from one I found on Pinterest. (The original version is on the blog cookingclassy.blogspot.com.) I like that this recipe uses consomme, and I love how easy, tender and flavorful the beef turns out to be.

Shredded Beef:

1 (2 pound) rump roast

¼ cup water

1 (14-ounce) can consommé

1 tablespoon chili powder

½ tablespoon cumin

1 teaspoon garlic powder

3 tablespoons lime juice

1 teaspoon of salt

1 dash cracked black pepper

Combine chili powder, cumin, garlic powder, salt and pepper. Grease slow cooker (or use liners), then add roast, consommé, water and lime juice. Rub seasoning over roast and cook on low heat 8-10 hours. Before serving, let meat rest, then shred and return to slow cooker.

Serve beef on small flour tortillas with lettuce, pico de gallo, cheese, guacamole and sour cream.

– Elyssa Andrus

Share this:
Facebook Twitter Pinterest Linkedin Digg Delicious Reddit Stumbleupon Email