Summer Heat: Crock Pot Cool

May is the official Beef Month for Kansas. But it's beef month every month of the year at our house. I'm getting low on a lot of meat cuts as we wait for beef to be ready for harvest and processing.  But I've still got a few roasts at the bottom of the chest freezer.

Beef is Kansas’ top contributor in output to the state’s economy at $11.7 billion, according to the Kansas Department of Agriculture. Additionally, the sector supports the most jobs—direct, indirect and induced—in the state at more than 38,600. 

         

Kansas ranks third in the nation in three commodity groupings: all cattle and calves, cattle on feed and commercial red meat production. Kansas produces more than 5.8 billion pounds of commercial red meat production, or 10.7% of the U.S. total.

 

Even though we've retired from active farming, we still own our cow herd, managed by the Millers. 

As we approach the hot days of summer, the slow cooker is my friend.

Actually, I love using my slow cooker all year. Like the old cookbook says, "Fix It and Forget It." When I saw a recipe for Slow Cooker Shredded Beef Tacos on one of the blogs I read, Six Sisters' Stuff, I printed it off. And this time, I actually tried it ... rather than it just getting added to the pile of "to-try recipes" that seems to find its way onto my kitchen counter.

I served the meat as the protein for soft tacos with all the usual Mexican-meal suspects - Mexican rice, beans, queso and chips. I stuffed the tacos with meat, lots of shredded lettuce, tomatoes, grated cheese, salsa and a little sour cream. 

We had enough meat for several meals. The meat can also be used in enchiladas, in protein bowls or on top of tostados. Since it wasn't too spicy hot, I also made some into BBQ beef for supper sandwiches.  For people who like things spicier than we do, you could add additional peppers or a favorite hot sauce. 

I just love planned overs that end up looking brand new. Don't you?

If you're looking to add some of that good Kansas beef to your table, give this versatile recipe a try!

  

Slow Cooker Shredded Beef Tacos

From Six Sisters Stuff Blog

2 1/2 pounds beef chuck roast

1 oz. taco seasoning

1 cup salsa verde

15 ounces corn, drained

1/2 cup beef broth

Soft taco shells

Taco toppings (shredded cheese, sour cream, tomato, shredded cheese, salsa, chopped onions, etc.)

 

Place roast in the slow cooker and cover with taco seasoning. Pour salsa verde over top. Add one can of drained corn and 1/2 cup beef broth. (You can make broth using water and bouillon, if desired.) 

 

Cook on high for 3 to 4 hours or low for 6 to 8. When it is finished cooking, pull from the slow cooker and shred, removing excess fat and bone. Place it back in the slow cooker when finished. Mix the shredded beef with the corn and liquid. Serve with your favorite taco toppings. 

Note: I like to use the Crock Pot liners to make clean up easier.