So here’s the thing. My slow cooker has become my best friend, and I’m not afraid to admit it. I’ve also gotten really into freezer meals (new post on that coming soon!), but I love being able to throw a meal in the crockpot, and come down to near-ready meal a few hours later. If you combine that with a little bit of meal prep and freezer cooking so that the ingredients are all ready to go, you’ve got yourself a very low-maintenance, delicious home-cooked meal!
These spicy beef shredded tacos have to be one of my favorite crockpot recipes so far. I have to say, the sauce totally makes this recipe, so I highly advise whipping that up as well! For the tortillas, you can either buy them, or make your own Paleo tortillas if you’re looking to go gluten free.
Spicy Shredded Beef Tacos
- 2 lbs chuck roast
- 1/4 cup lime juice
- 3 Tbsp tomato paste
- 1/4 cup beef broth
- 1 medium onion diced
- 1 serrano pepper diced small
- 1 jalapeño pepper. diced small
- 3 garlic cloves minced or pressed
- 1 Tbsp chili powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
Season roast with salt and pepper and set aside.
Mix dry spices together (chili powder, cumin, paprika) and rub over both sides of roast.
Place roast in your slow cooker along with the garlic, onion and peppers.
Combine remaining ingredients (tomato paste, beef stock, lime juice) and pour over beef.
Cook on Low (8 hours) or High (4-6 hours) – meat should be tender and pull apart easily.
Shred meat with a fork and return to slow cooker. Mix shredded meat with the juices remaining in the slow cooker.
Make the paleo tortillas or use the shredded beef for a taco salad.
Top as desired with the avocado cilantro lime sauce.
Photo and recipe by Paleo Newbie.