Quick Prep Slow Cooker
Shredded Texas Beef Taco Bowls
Wine Recommendation
19 Crimes Cabernet
Ingredients
- 2½ lb boneless beef chuck roast, well trimmed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup beef bone broth
- 1 Tbsp chili powder
- 1 Tbsp ground ancho chile pepper
- 1 Tbsp ground cumin
- ½ tsp salt
- ½ tsp pepper
- 2 (10-oz) pkg angel hair coleslaw mix
- 2 tomatoes, chopped
- 2 avocados, sliced
- 1 (3.8-oz) can sliced black olives, drained
Instructions
- Combine roast, onion, and garlic in a 5- to 7-quart slow cooker.
- Pour in broth, and sprinkle with chili powder, ancho chile pepper, cumin, salt, and pepper. Cover and cook on LOW 10 hours or until beef is tender.
- Remove beef from cooker, and shred, discarding fat. Return beef to cooker. Cover and cook on LOW 30 minutes.
- Divided coleslaw mix among bowls; top with beef, tomatoes, avocados, and olives.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
417
|
417
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 41 | 41 |
| Carb (g) | 18 | 18 |
| Fiber (g) | 10 | 10 |
| Sodium (mg) | 562 | 562 |
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