Рецепт Slow Cooker Pot Roast Taco Bowls {Low Carb}
These Slow Cooker Pot Roast Tacos are loaded with flavor and simple to make.
Slow Cooker Pot Roast Tacos Author: Marlene Baird Nutrition Information Serving size: 287
Calories: 354
- Fat: 13.7
- Trans fat: 4.8
- Carbohydrates: 2.9
- Sugar: 1.4
- Sodium: 524 mg
- Fiber: 0.9
- Protein: 50.8
- Cholesterol: 153 mg
- Prep time: 10 mins Cook time: 6 hours Total time: 6 hours 10 mins
2 pounds chuck roast ½ Tablespoon vegetable oil 2 cloves garlic, smashed 1 teaspoon coarse sea salt ½ teaspoon fresh ground pepper 20 ounces (canned) fire-roasted tomatoes 8 ounces water 1 teaspoon ground chipotle pepper ½ teaspoon ground coriander ⅛ teaspoon red pepper flakes
Season all sides of the beef with a the salt and pepper. In a large frying pan heat the oil over moderately high heat. Add the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Transfer the beef to your slow cooker. Add the onion, tomatoes, water, and spices. Turn the slow cooker to slow and cook for 6 hours. Let meat cool in the liquid for about 10 minutes Shred meat and serve with your favorite toppings. 3.2.2708
You need to make this.
Just like mom’s best pot roast. Made with the flavors of Mexico and served in a lettuce bowl.
I don’t know about you, but I think I am ready for some major slow cooker recipes. although the slow cooker is great to use year-round, I seem to gravitate to it as the seasons changes from hot to cold.
It’s that comfort food feeling to get that warms you inside and out.
Thanks for stopping by and have a great day.
Marlene
Like Loading...