Shredded beef tacos with salsa. Corn on the cob served alongside. 2 lb boneless beef chuck roast ½ teaspoon salt, ½ teaspoon pepper 2 tablespoon olive oil 1 onion, thinly sliced 2 cloves garlic, minced 1 tablespoon smoked or regular paprika 1 (12-oz) bottle beer (or use beef broth) 1 (8-oz) can tomato sauce 1 (20-ct) package flour tortillas 1 to 2 cups salsa --------------------------------------------------------------- 6 ears fresh corn, husks removed ¼ cup butter ½ teaspoon salt, ½ teaspoon pepper Sprinkle roast with salt and pepper. Cook roast in hot oil a large skillet over medium-high heat 5 to 8 minutes or until browned on all sides. Place in a 5- to 6-quart slow cooker. Sprinkle onion, garlic and paprika over roast. Pour beer and tomato sauce over roast. Cover and cook on Low 8 hours or until beef is very tender. Remove meat from slow cooker. Shred meat using 2 forks; return to slow cooker. Warm tortillas according to package directions. Serve shredded meat and gravy in tortillas with salsa. --------------------------------------------------------------- Boil corn in water to cover 10 minutes or until tender; rub butter over hot corn, and sprinkle with salt and pepper. Serve corn with tacos.
Posted on: Sun, 13 Jul 2014 14:35:31 +0000
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