Wednesday, October 5, 2011

Shredded Beef for Tacos

This is super easy and it goes a long way.  I love making a big batch of this meat and freezing it into meal sized portions for my family.   Whenever I don't have time to cook, I pull out a bag and make Mexican food -- burritos, enchiladas, tacos, nachos. 

1  2-3 pound chuck roast (you can also use a pork butt roast if you prefer)
1 14.5-oz. can diced tomatoes
1 4-oz. can mild chopped green chilies
1 packet mild taco seasoning
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon ground black pepper

Salt and pepper both sides of the roast.  Place it in the crock pot.  Add all of the remaining ingredients on top of the meat.  Cover, and cook on high about 6 to 7 hours.  The meat is done when you can easily shred the meat with a fork.

Place a large colander in the sink.  Place the contents of the crock pot into the colander and drain off the liquid.

Put the drained meat into a large bowl and shred using two forks.  

At this point the meat is ready to use.    I freeze any left overs for another meal.