It’s been a successful low maintenance cooking week. First, I made this incredible Skillet Baked Ziti
that Aaron has declared as one of his favorite recipes. That’s been a spot generally occupied previously by Stromboli
and Spaghetti Loaf, so the fact that a new recipe has entered that point of appreciation is a big deal around here. It was seriously delicious, and I must insist you make it. This week.
Next up, we had another winner with the shredded beef tacos. It’s a funny transition from college life where chicken was the go-to meat for any meal involving meet, to now where we have upgraded to roasts and shrimp. We’re livin’ large (and my allergies don’t let us eat chicken anymore. Boo.).
Since graduating to the big girl meats, I have found that there is nothing more satisfying than coming home to a perfectly cooked roast that falls apart when you barely touch it. We paired it with our favorite homemade tortillas
, lettuce, cheese, our trusty Pace, and lots of squeezed lime. It was perfect; a touch of spice and lot of flavor. This is going to be a classic recipe from now on.
Shredded Beef Tacos
Recipe from Cooking Classy
1 (2.5 lb) chuck roast
1 (14 oz) can beef broth
1 1/2 Tbsp. chili powder
1/2 Tbsp. cumin
1/2 Tbsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1/4 tsp. freshly cracked black pepper
Juice of 1 lime
Whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper in a small bowl. Place roast in a crock pot and pour beef broth over roast. Next, squeeze the fresh lime over the roast. Sprinkle roast with your spice mixture. Cover crock pot with lid and cook on low for 8–10 hours. Remove roast from crock pot and place on a plate. Shred the meat, getting rid of some of the fatty parts, and then return the beef to the crock pot. Put the lid back on, and let the meat cook on low for another 30 minutes. When you’re ready to eat, either drain the juices in a colander or use tongs to serve the beef. Serve with your favorite toppings and my favorite homemade flour tortillas.