Ingredients
Prep
- 3 lb chuck roast
- 1 C frozen chopped onion
- 3 t minced garlic
- 2 t dried oregano
- 1 t ground cumin
- 1/4 C lime juice
On Cooking Day
- 2 C beef broth
- 8 Romaine lettuce leaves for taco shells
- 1 tomato chopped
- 1 avocado diced
- 2 bag frozen rice steamer
Instructions
To Assemble
- Place all ingredients in a large zipper bag. Zip to seal.
To Cook
- Place roast and 2 cups broth in crock and cook on low for 8 hours.
- Shred meat with two forks and serve on lettuce leaves (shells). Chop tomato and dice avocado to place on top.
- Cook rice according to package directions.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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