Name: Shredded Taco Beef
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 12
Ingredients: 3 lbs. boneless beef shoulder roast ($11.60); 2 Tbsp chili powder ($0.30); 1 Tbsp cumin ($0.15); 1 tsp oregano ($0.05); 1/4 tsp crushed red pepper ($0.03); 1/2 tsp salt ($0.05); 4-5 cloves garlic ($0.30)

Ingredients

12 serv.

3 lbs. boneless beef shoulder roast ($11.60)
2 Tbsp chili powder ($0.30)
1 Tbsp cumin ($0.15)
1 tsp oregano ($0.05)
1/4 tsp crushed red pepper ($0.03)
1/2 tsp salt ($0.05)
4-5 cloves garlic ($0.30)

Instructions

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1 Combine the dry spices in a small bowl (chili powder, cumin, oregano, red pepper flakes, salt). Peel the cloves of garlic.
2 Cut the beef roast into large chunks (2-3 inches square). Place the beef and spice mix in a large, gallon-sized zip top bag and shake to coat the meat in spices. Either move on to the next step or refrigerate the bag of seasoned meat until you’re ready to cook (up to one day).
3 Place the seasoned meat in the slow cooker in a single layer across the bottom. Add just enough water to come up to the top of the meat (about 1.5-2 cups). Secure the lid, turn the heat on to low, and cook for 8 hours.
4 After 8 hours of cooking, carefully remove the lid of the slow cooker. Use two forks to shred the meat – it should be tender enough to just fall apart. Taste the mixture and adjust the salt and other seasonings to your liking. Remove the meat from the liquid with tongs and serve immediately.