Wow, this was so delicious and the best part is that it is even easier than browning ground beef. I find browning ground beef to be a big pain. Something gave me the idea of doing shredded beef for tacos instead of ground beef. I have had shredded beef in chimichangas in Mexican restaurants before and liked it better than the ground beef. So why not try it at home? Of course, I immediately thought of my lovely new slow cooker for the job.
Taco night is one of my favorite dinner nights. And it has always been an easy meal to prepare. But with the shredded beef, it's even easier. No browning ground beef. Just put the roast in the slow cooker in the morning, and eight hours later it will be ready to shred and eat. This is especially great for me because I often have taco night on the days I do my huge once-a-month grocery trip. I am usually pretty tired by the time I get home and I cannot tell you how wonderful it was to walk in the house and smell the wonderful aroma of cooked taco meat waiting for me. All I had to do was shred the meat, toast up the taco shells and tortillas, and put out the fixings. So great.
And it is so good! I liked it much better than the ground beef. Jim liked it as well, but he said he liked it "as much as" the ground beef. I would be perfectly happy making this for every taco night from now on. I did add some seasoning after I shredded it. I felt it needed a bit more heat, so I sprinkled in some of Penzey's Northwoods Fire seasoning. It's a chipotle blend.
Here are a few pics.