Pulled Taco Beef. This pulled taco beef is soft, juicy, and full of tasty taco flavor. It is great for wraps, tacos, rice, or mashed potatoes. The beef cooks slowly until it becomes tender and easy to shred. It is a simple meal that the whole family can enjoy.
-
Serving: 10
-
Prep Time: 10 minutes
-
Cook Time: 8 hours
-
Total Time: 8 hours 10 minutes
Ingredients
-
Roast beef, about 2 kg
-
Taco seasoning, about 1.5 packets
-
1 to 2 cups water
-
Onion
-
Celery
-
Carrots
Pulled Taco Beef: Directions
-
Put 1 to 2 cups of water into the bottom of the slow cooker.
-
Add roughly chopped celery, carrots, and one onion cut into quarters.
-
Rub the roast beef with dry taco seasoning.
-
Pour any extra seasoning from the packet into the water in the slow cooker.
-
Place the lid on and cook on low for 6 to 8 hours.
-
Take the beef out and place it on a board.
-
Remove the vegetables from the cooker and throw them away.
-
Shred the beef with two forks.
-
Put the shredded beef back into the liquid in the slow cooker.
-
Cook again for 30 minutes on low with the lid off.
-
Taste it and add more taco seasoning if needed.
-
Cook for 5 to 10 more minutes, then taste again.
-
Serve it in wraps, tacos, rice, or mashed potatoes.
Notes
-
We used this beef as taco meat in wraps with lettuce, tomato, finely chopped red onion, guacamole, grated cheese, and sour cream.
-
I did not have beef stock, so I used hot water with onion, carrots, and celery to make a simple stock.
-
You may be able to use ready-made stock too, but I have not tested it.
-
We ended up with about 1 to 1.5 cups of stock before adding the pulled beef back in, and it gave the meat a very nice taste and texture.