Slow-Cooker Shredded Beef Tacos

A recipe we saved from Food52, by Ivy Manning, from her slow-cooker cookbook. The full recipe, with their photos and notes, is on their site.

Makes 8 tacos  ·  Time about 10 hours, nearly all in the slow cooker

Ingredients

• 1 tablespoon olive oil
• 2 1/4 pounds beef chuck roast, cut into 6 large pieces
• Salt and black pepper
• 1 cup beef broth
• 1 (10-ounce) can Ro-Tel tomatoes, with juice
• 3 medium garlic cloves, chopped
• 2 chipotle peppers in adobo, chopped
• 1 tablespoon cumin seeds
• 8 (6-inch) flour tortillas, warmed
• Optional: guacamole, shredded cheddar, shredded romaine

The short version

1. Season the beef well and sear it in the oil until browned all over.
2. Deglaze the pot with the broth, scraping up the browned bits.
3. Put the beef and broth in the slow cooker with the tomatoes, garlic, chipotles and cumin, and cook on low 9 to 10 hours.
4. Shred the meat in its sauce and serve in warm tortillas with the toppings.

Food52Slow-Cooker Shredded Beef TacosRead the original recipe