Shredded Beef Tacos: Slow-Cooker Month Recipe #1

I officially declare July "Slow-Cooker Month."  I am a bit burned out on cooking meals that take a lot of prep and pans ( I HATE doing dishes).  A slow-cooker doesn't typically go hand-in-hand with hot, humid summer days...we save its use for chili or stews on cold, wintery days.  But, I am finding it to be the perfect summer appliance (besides the grill of course!)  I will be adapting all recipes so that they are as easy as possible and take no pre-browning of meat (because, of course, that adds a pan to clean). So get ready people, it's time to dump all your ingredients in one pot, turn it on, and let 'er cook! 

Shredded Beef Tacos
Adapted from Tyler Florence's Mexican Pot Roast Tacos

Makes about 20 small tacos

Ingredients

3 lb beef chuck roast
1/2 lg. onion, sliced
2 cloves garlic, smashed (left whole)
1 28 oz. can crushed tomatoes
1 tbs. ancho chile powder
1 tbs. ground cumin
1 tbs. cayenne pepper
1 tsp. salt
1/4 tsp. ground black pepper
3 bay leaves
Corn tortillas (or your tortilla of choice)
Shredded Mexican Blend cheese (monterery jack, asadero, etc)
Chopped fresh cilantro

1. Add roast, tomatoes, onion, garlic, tomatoes, and spices to slow cooker.  Set on high for about 4 hours, or 6-8 hours on low.

2. When cooking is complete, shred beef in slow-cooker using two forks. Remove bay leaves and any big pieces of fat if you find any.  Season with more salt & pepper if needed.

3. Warm tortillas.  If using corn tortillas, wrap in a damp towel or paper towel and heat in microwave for 30 sec or until warm. 

4. Assemble tacos.  Sprinkle on some cheese and cilantro.  Add other toppings if you wish!