Crockpot Beef for Tacos
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Just delicious! I purchased handmade tortillas from my local El Salvadorian restaurant to go with this delicious beef.
Easy
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Ingredients
For 10 Servings
Recipe
- 2 lb pot roast or rump roast
- 1 onion, sliced
- 5 cloves garlic, minced
- 2 hot peppers (optional), diced
- Adobo seasoning
- 1 beef bouillon
- Salt and pepper to taste
- 8 oz can of tomato sauce (optional)
Crockpot Beef for Tacos Directions
- Season roast generously with Adobo seasoning. Place roast in bottom of crockpot. Put the garlic, onions and hot peppers on top of the roast. Put the bouillon cube on the side of the roast at the bottom so that it comes in contact with the juice that will come from the meat later.
Cook on low for 8 hours or high for 5 hours. One hour BEFORE meat is done, take meat out of the crockpot and shred on a cutting board. Put meat back into the crockpot and stir into the juices. Taste and add salt and pepper if needed. Add the optional can of tomato sauce, if you want. Sometimes I do and sometimes I don't. No rhyme or reason there, just depends on my mood. Eat as a taco or enjoy as is!
Enjoy!
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