Crockpot shredded beef tacos

January 20, 2019 • 0 comments

A quick and easy way to use a blade roast, and come home to supper already cooked! Shredded beef with spices, you decide what to top it with.


  • (1) Blade Roast
  • (1 cup) Beef broth
  • (1 1/2 Tablespoons) Chili powder
  • (1/2 Tablespoon) Cumin, ground
  • (1/2 Tablespoon) Onion powder
  • (1/2 teaspoon) Garlic powder
  • (1 teaspoon) Salt
  • (1/4 teaspoon) Pepper
  • (1) Lime, juiced


Placed thawed roast in crockpot and pour the beef broth and lime juice over it. Mix spices together and sprinkle on the roast.

Cover and cook on low 8-10 hours or on high 5-6 hours.

Remove roast and shred meat.

Return shredded meat to crockpot and cook another 30 minutes.

Remove beef with tongs to drain juices before serving in tortillas.

Top with your choice of shredded lettuce or other greens, shredded cheese, diced tomato or peppers, guacamole, sour cream, salsa.

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