What is the biggest struggle with eating at home during the week? Is it time? So how do you make this easier? How do you continue to eat well and healthy when time is money (or sleep)? Food prep is key. But your next best friend? The crockpot.
We all have that crockpot that is taking up room on a shelf somewhere. It’s time to pull that puppy out. If you don’t have one, its time to track one down (they aren’t that pricey).
Crock pots are great for soup, great for pulled pork, stews, etc.. Anything that takes some time that needs some simmering time. They are also great to set up in the morning, forget it through the day, and have dinner ready for the time that you get home. Just in time to get on the way to whatever your evening has in store.
This recipe is great because it can be used in a multitude of different ways. This most recent time, I used it in tacos, along with cheese, veggies & hot sauce. However you could use it in sandwiches, quesadillas, on top of salad, with rice and grilled veggies, the options are endless.
Crockpot Shredded Beef
Beef Round (size depending on how much you want)
1/2 sliced yellow onion
1 can green chilis
1/2 Cup low sodium beef stock
1/4 tsp garlic powder
1/4 tsp cumin
pinch of chili flakes (optional)
Salt and Pepper to taste
In crockpot, add ingredients on high for 6 hours, or low for 8. If possible, rotate 1/2 way through.
When cooked through, remove from pot, shred with 2 forks, spoon a few ladle-fulls of left-over juices and onions over the meat. Use as desired.