Slow Cooker
Shredded Texas Beef Taco Bowls
Roasted Zucchini and Onions
Wine Recommendation
Sutter Home Cabernet Sauvignon 4 Pack
Ingredients
- 2½ lb boneless beef chuck roast, well trimmed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup less sodium beef 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.
Side Dish Ingredients
- 3 zucchini, cut into half moons
- 1 onion, thinly sliced
- 1 Tbsp olive oil
- 1 tsp garlic salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 450°F.
- Toss together all ingredients on a foil-lined rimmed baking sheet; spread in a single layer. Bake 20 minutes or until tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
418
|
44
|
462
|
| Fat (g) | 22 | 3 | 25 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 41 | 1 | 42 |
| Carb (g) | 18 | 5 | 23 |
| Fiber (g) | 9 | 1 | 10 |
| Sodium (mg) | 548 | 335 | 883 |
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