Shredded Beef Tacos

One reviewer used her crock pot for 8-10 hours on low instead of marinading it and cooking it in the oven. She only used half of beef stock and cut out the oil all together.

Shredded Beef Tacos

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    cup vegetable oil

  • 2

    tbsp vinegar

  • 2

    tbsp lime juice

  • tsp ground cumin

  • tsp chili powder

  • 3

    cloves garlic, minced

  • lbs beef chuck roast, trimmed and cut into 1" thick slices

  • 1

    cup beef stock

  • salt to taste

Directions

Whisk together vegetable oil, vinegar, lime juice, cumin, chili powder, and garlic in a bowl and pour into a resealable plastic bag. Add the sliced beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours or overnight. Bring beef to room temperature, about 20 minutes. Preheat oven to 350F. Transfer beef and lime juice marinade to a large baking dish. Add beef stock and cover baking dish with aluminum foil. Bake in preheated oven until beef is very tender, about 2 1/2 hours. Allow meat to rest for 10 minutes before shredding with 2 forks. Drain and discard about 80% of liquid from meat and season with salt before serving.


Nutrition

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