Eosinophilic Esophagitis Friendly Crockpot Beef Tacos
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Learn more →Ingredients
6 servings
For the beef
- 2 ½ lb boneless beef chuck roast
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- 1 can (14 oz) diced tomatoes with green chiles
- ½ cup low-sodium beef broth
- 1 tbsp fresh lime juice
For serving
- 12 small flour tortillas, warmed
Chef's tipWarm briefly before folding to improve flexibility. - 1 cup shredded cheddar cheese (optional)
Can be omittedshredded cheddar cheese
- 1 cup sour cream (optional)
Can be omittedsour cream
- 1 cup fresh salsa or pico de gallo (optional)
- 1 avocado, sliced (optional)
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Pat the chuck roast dry with paper towels, then rub the spice mixture evenly over all sides.
- 2
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the roast and sear, undisturbed, for 3–4 minutes per side until a deep brown crust forms on each surface, then transfer to the slow cooker insert.
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