Crockpot Chipotle Pot Roast Tacos. (2024)

FAQs

Why is my pot roast tough in the crock pot? ›

WHY IS MY CROCK POT ROAST TOUGH? If your crock pot roast is tough, it is possible you didn't use a boneless chuck roast, in which cases some cuts of meat will never become fall-apart tender OR more likely, you did not cook your beef long enough. If your pot roast seems tough, cook on!

Taco meat can dry out if you don't add extra water to the slow cooker. I suggest adding water before turning on the heat.

"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."

If beef roast is the main dish, the general rule of thumb is to get at least a half-pound of beef for every person (8 ounces). If there's a possibility of additional unexpected guests or if you'd like leftovers, you can round up and buy about 3/4 pound per person (12 ounces) or even a pound per person (16 ounces).

Yes, pot roast absolutely becomes more tender the longer it cooks.

There are several reasons why this could have happened even after so much cooking. First, your choice of a rump roast could be a factor since cuts from the hind quarter are very muscular and, since muscles are the most resistant to breaking, this cut is quite stubborn when it comes to becoming tender.

Transfer to a slow cooker / crockpot. Cook on low for 7 to 8 hours / high for 4 to 5 hours. (After cooking time is finished, the taco meat can hold on the warming function for up to 2 hours.)

Why is my meat not shredding in crock pot? If your meat doesn't shred easily, it might just need to cook for a longer time. I typically find that if I cook things like this on High, they aren't quite as fall-apart tender as they are cooked on Low.

Yes, you can totally cook raw beef in a slow cooker. Many slow-cooker chili recipes have a step for browning the beef before it goes into the Crock-Pot. While this step isn't necessary, caramelizing the meat creates richer, bolder flavors.

Cover and cook for 3 hours, or until the roast is very tender. Add the carrots and potatoes to the pot when there's about an hour of cooking time left, turning the roast over when you do. To serve, spoon any excess fat off the surface and slice or shred the beef to serve with the veggies, drizzled with sauce.

What happens if you don't brown meat before a slow cooker? ›

Browning Is Better

And if you dredge the meat in flour before you brown it, your sauce will thicken up to make a gravy. You should always brown ground beef or any ground meat in a skillet before adding it to your slow cooker to prevent the meat from clumping up or from adding excess grease to your cooked dish.

The cooking time can vary depending on the desired degree of doneness, but it's best to slow cook it on low heat for a more tender and juicy roast. You can check the internal temperature of the meat with a meat thermometer, it should reach 145°F for medium rare, 160°F for medium, or 170°F for well done.

I would get 6.5 to 7.5 pounds of ground beef for tacos for 20 people if the tacos are going to be most of the food for the meal.

A 3-pound roast will make about eight servings. The day before you plan to cook a roast that has been frozen, place it on a plate on the lowest shelf in the refrigerator. This will keep any raw meat juices from spilling onto other foods. Once the roast is thawed, cook it within 2 days.

If it is the main course for a sit-down dinner, plan on one pound per person or one rib for every two diners. For example, you can plan on a four-bone roast generously serving eight guests. When in doubt, err on the side of buying too much.

Thick-slice the roast (1/4 in thick or so), then cut the slices into bite-sized cubes. Put these in a deep pan and add a can of beef broth (about a cup), a cup of water, and a half-cup of red wine. Heat this to a simmer over low heat and cover the pan, stirring occasionally.

Add Just Enough Liquid

This doesn't mean the meat should be submerged; a cup or two of liquid will be enough, since the cooker is covered and liquids stay trapped inside. If you want the dish to be saucy, or you're making a beef stew, add enough liquid to come about 1/3 of the way up on the meats in the slow cooker.

While well-marbled roasts can cook all day and still come out moist, leaner roasts like pork tenderloins, pork loins, and beef eye-round roasts need to cook for a limited amount of time or risk becoming dry and overcooked.

PRO TIP: It's better to cook pot roast on the low setting rather than the high setting when it comes to pot roast. Your meat will be tender and delicious every time.