Slow-Cooker Beef Tacos - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
Throw a beef chuck roast—which has a strong beefy flavor and needs time to tenderize—an onion, and some spices in the slow-cooker before you head out for work—and come home to a Tex-Mex masterpiece.
Ingredients
- 1 small beef chuck roast (about 3 to 4 pounds)
- 1 large onion, diced
- 4 cloves garlic, chopped
- Juice of 3 limes
- 1 tbsp. chili powder
- 1 tbsp. ground cumin
- 1 tbsp. dried oregano
- 4 c. low-sodium chicken broth
- 20 small corn tortillas
- Sour cream, scallions, red onion, and lime wedges for serving
Instructions
- In a 5-quart slow-cooker, combine chuck roast, onion, garlic, lime juice, chili powder, cumin, and oregano. Pour over chicken broth. Cover and let cook on low, 8 hours.
- When ready to shred, add roast and onions to a large bowl and shred with two forks. Pour over enough juice so it's nicely marinated.
- Char tortillas over the flame of a gas burner, then top with beef and serve with sour cream, scallions, chopped red onion, and limes.
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