Shredded Beef Tacos

Course Main Dish
Author Leigh Anne Wilkes


  • 5 lb. roast cross rib or sirloin tip
  • 2 medium yellow onions Sliced
  • 1 4oz. can chopped green chilies
  • 1/4 tsp garlic powder
  • 2 tsp. salt
  • 1/2 tsp. cumin
  • Juices from roast


  • Place roast in crock-pot the evening before your meal
  • Put onions on meat
  • Cover and set on medium and cook all night. (My crock-pot doesn't have a medium - it's old, a wedding gift, so I put it on low)
  • Remove roast the next morning
  • Put meat and juices in the fridge
  • The inside of my crock-pot is removable so I just put it in the refrigerator leaving the meat and juices inside
  • Before dinner remove the fat and shred the meat and put back into the crock pot with juices and all other remaining ingredients, stirring occasionally over low heat