recipe reviews for:

Shredded Beef for Tacos

“This is the easiest meal you'll ever make. Being a mom of 8 and working I wanted to find something I can make for dinner with no effort. Start your roast in the morning before going to work it will be done when you get home. You don't even have to defrost the roast. If it is a defrosted roast, put it in around noon, it will be done at 5pm. I've had so many people ask for my recipe, and this is the first time I've let it out of my kitchen. Enjoy.”

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Reviewed: Nov. 6, 2009

I changed this recipe up a bit... I used red wine instead of white, and whisked the wine in with 1 can of beef broth, then 1 large can of tomato paste. I added 2 Tbsp. cocoa powder, 1 Tbsp. Worcestershire, 1 tsp red pepper and 1 tsp garlic juice to the sauce mix, then stirred in 1 whole minced onion and 2 tbsp. chopped jarred garlic. I spread that over the roast, then crock-pot cooked it. Wow! My family loved this! I gave it 4 stars because of the adjustments, but with them it deserves 5! This is so customizable!

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jackieharriswest

Cooking Level: Expert

Home Town: Dayton, Tennessee, USA

Living In: Fort Polk, Louisiana, USA

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Reviewed: Nov. 4, 2009

Holy cow, this is great! We had decided we were sick of ground beef tacos and wanted a different kind of meat. This was the first recipe I tried and we loved it! We used the left over meat for enchiladas a couple days later and they were wonderful too!

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Mandi B.

Cooking Level: Intermediate

Living In: Vernal, Utah, USA

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Reviewed: Nov. 2, 2009

This was a great recipe. Since its just me and my boyfriend, I used a 1.5 lb frozen roast, replaced the wine for 1 cup of warm broth, used regular tomato sauce but added 2 chipotle peppers (with a tbsp of the adobo sauce) to add a spicy flair. I also followed another review and added half a can of rotel tomatos and put real garlic into the broth. 5 hrs on HIGH and the meat was tender as ever! Oh just a FYI for first time users of the crockpot.. if you are going to put in a frozen block meat, please remember to put in a cup of warm liquid to act as a "cushion" since extreme temperature differences can shatter the ceramic bowl / cookware. Have fun :)

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sungmi

Cooking Level: Intermediate

Living In: Killeen, Texas, USA

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Reviewed: Oct. 25, 2009

I liked this one, but some of my family thought it lacked the "taco" taste. I would probably add more seasonings to the meat next time.

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cookinfor8

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Reviewed: Oct. 10, 2009

I am going to give it 4 stars based on the rest of the reviews. I tried the recipe but can't give it a true rating b/c I didn't follow the recipe correctly. When I wrote out my shopping list I copied Mexican hot sauce and left out the tomato part. Needless to say half way thru cooking the meat I had to dump out all the liquid and finish cooking it in beef broth. I will try the recipe again but this time use the Mexican tomatoes!

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Elizabeth

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Reviewed: Oct. 8, 2009

Second time I made this, added cumin, oregano, and jalapenos to up the flavor

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Elaine Mical

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Reviewed: Oct. 7, 2009

My 4 year old ate this and he hates EVERYTHING. This was incredibly easy and simple. I used ortega's salsa instead of the mexican tomato sauce(my grocery store didn't have it) and some Pace mild salsa. This was delicious.

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Joejoerallo

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Reviewed: Oct. 4, 2009

We thought this was delicious. It was so simple to make! My husband doesn't like pot roast and at first wasn't even willing to try it, now he thinks we should make it for company. I made it exactly as the recipe said and it was just right as far as being spicy. My husband likes extremely hot/spicy and I like mild but we both thought it was perfect. Thanks for a great recipe!

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J Dougherty

Cooking Level: Beginning

Living In: Hibbing, Minnesota, USA

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Reviewed: Oct. 2, 2009

This tasted like a roast with hot sauce on it to me. After I tasted it I tried to add some taco seasoning to help with the flavor as other reviewers has suggested but it still didnt help. My daughter said it was okay but I could see she wasnt a big fan either. It was okay but not great. I will not be making it again.

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Daniels Wifey

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Reviewed: Sep. 28, 2009

I loved this recipe. The beef was very tender and delicious. I served it with corn tortillas and Mexican rice. My family loved it. What I loved the most was how easy it was to make. Perfect for the working mom!!!! Thanks for sharing.

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tiggys04

Cooking Level: Expert

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Reviewed: Sep. 28, 2009

This was yummy! I couldn't find the tomato sauce that this recipe referred to, so I just used mexican tomato sauce and added a chopped jalapeno for some spice. Went great on flour tortillas.

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 23, 2009

this was very good....I will make this again

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ltt19602003

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Reviewed: Sep. 20, 2009

Excellent and easy. Doesn't get much better.

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Melissa

Cooking Level: Intermediate

Living In: Gilbert, Arizona, USA

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Reviewed: Sep. 18, 2009

Great recipe, I make it about once a week and it freezes well. The only changes I made are adding some diced fresh tomatoes, about 4, a can of diced green chilies and, as I like my meat a tad more spicy, 1/2 to 1 cup of my favorite hot sauce. I also leave out the wine as the juices from the extras I add makes it unnecessary. Works great for tacos, nachos, chimichangas, tostadas, enchiladas, and even sandwiches on pita bread. Great recipe DPULLIAM, thank you.

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Eric B.

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 16, 2009

I loved it it was so easy too.

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HEATHERKOU

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Reviewed: Sep. 1, 2009

VERY GOOD! I wanted tacos, but didn't feel like the ground beef, so decided to try using another cut of beef. I tried this recipe and it tasted great. I did make some modifications. I omitted the wine. I added sauted hite onions, a pack of taco seasoning, cayenne pepper, a couple of diced adobe peppers, and diced tomatoes. The cilantro added a wonderful refreshing taste. I topped the tacos with sour cream, refried beans, green onions, shredded cheese, and salsa verde. These were awesome and I will be making this again!

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kac2research

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2009

I'm giving the recipe 5 stars because everyone gives it such a great review!Could enchilada sauce be the same as mexican tomato sauce? I haven't made this yet, but purchased the ingredients, and couldn't find the mexican tomato sauce?

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Terri

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Aug. 11, 2009

This is an incredible base recipe!!!! I added adobo seasoning, 1/2 cup chopped onions, some red pepper flakes, chili powder, and served with tortillas, grilled corn, homemade salsa and incredible mango margaritas from this website. My husband was wowed, we will add this to the regular rotation. Great recipe!!!

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Cookin4Fun

Cooking Level: Intermediate

Home Town: Harrisville, Rhode Island, USA

Living In: West Warwick, Rhode Island, USA

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Reviewed: Aug. 4, 2009

We LOVE this recipe! Super easy, super delicious. I also do this exact thing but sub the meat for several boneless, skinless chicken thighs. It's divine! Thanks for a great, *SIMPLE*, recipe. P.S. -- Look for "El Pato" mexican tomato sauce - the small can with the duck on it. It comes in all varieties of heat so you can make it to your liking. It's in the mexican food isle of your supermarket.

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