Slow Cooker Pot Roast Tacos
Note: A quick and easy cilantro slaw tops a savory taco filling that’s as effortless to prepare as it is delicious to eat. This dish makes enough for entertaining a crowd, but you can freeze any leftover filling if you need to. From Meredith Deeds.
• 1 (14.5 oz.) can crushed tomatoes
• 1 large onion, diced
• 3 garlic cloves, minced
• 3 tbsp. chili powder
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 (2 1/2 lb.) boneless beef chuck roast, trimmed and cut into 2-in. chunks
• 3 c. finely shredded white cabbage
• 1/4 c. chopped cilantro
• 1 tbsp. fresh lime juice
• 16 fresh medium corn tortillas
• 1 c. prepared salsa
• Lime wedges, for garnish
In a 4-quart slow cooker, combine the tomatoes, onion, garlic, chili powder, salt and pepper.
Add the chuck roast and turn in the liquid to coat. Cover and cook on low for 8 to 10 hours or until meat is tender. Transfer meat to a cutting board and shred, using 2 forks. Skim fat from cooking juices. Return meat to slow cooker; heat through.
While the meat is reheating, combine the cabbage, cilantro and lime juice in a medium bowl. Divide the tortillas into 2 stacks of 8. Wrap each stack in a barely damp, clean kitchen towel (or paper towel); microwave on high for 30 to 45 seconds or until just warmed through.
Using a slotted spoon, divide the meat among the tortillas, top with salsa and the cabbage mixture and serve with lime wedges on the side.