Slow Cooker
Shredded Beef Taco Salads
Sliced Oranges
Ingredients
- 2½ lb boneless beef chuck roast, well trimmed
- 1 onion, thinly sliced
- 1 (14.5-oz) can low-sodium beef broth
- 1 Tbsp chili powder
- 1 Tbsp ground cumin
- ½ tsp salt
- 1 tsp pepper
- 1 large head romaine lettuce, chopped
- 2 avocados, seeded and diced
- 1 jicama, peeled and diced (see note)
- ½ cup chopped fresh cilantro
- 1 (16-oz) container fresh salsa
Instructions
- Place roast in a 5- to 7-quart slow cooker. Top with onion, broth, chili powder, cumin, salt, and pepper.
- Cover and cook on LOW 8 to 10 hours or until beef is very tender.
- Remove beef from cooker, and shred with 2 forks, discarding fat. Toss beef with desired amount of cooking liquid.
- Toss together lettuce, avocado, jicama, cilantro, and salsa. Top with beef.
Side Dish Ingredients
- 3 navel oranges, peeled and sliced
Side Dish Instructions
- Serve oranges with salad.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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