SLOW-COOKER SHREDDED BEEF FOR TACOS

So easy, so yummy. I used half for tacos and then used the other half in a chili for the next day! 

1 (2 lb.) boneless beef roast (I used chuck)

1 Tb. canola oil

1 small to medium-sized onion, sliced

4 cloves garlic, minced

1/2 Tb. tomato paste

3/4 cup beef broth

1/2 tsp. dried parsley

2 tsp. chili powder

1 1/2 tsp. ground cumin

1/4 tsp. cayenne

1/2 tsp. paprika

1/2 tsp. dried oregano

Heat a large, heavy bottomed skillet over medium high heat, and add the oil.  Sprinkle the beef roast liberally with salt and pepper.  Once the oil is hot, add the roast to the pan and brown on all sides, about 2 minutes per side.  Place in the crockpot.

To the pan, add the onion and cook for about 2 minutes before stirring in garlic and tomato paste.  After another minute, stir in the beef broth and spices.  Scrape up any browned bits, and then pour the seasoned broth and onions over the top of the roast.

Cook on low for 8-10 hours.  Shred with two forks and serve.

Crockpot BBQ Drumsticks

This is one of my new favorite recipes!! 

This recipe benefits hugely from a short sit under the broiler to caramelize the skin--watch it closely so it doesn't burn! From America's Test Kitchen Slow Cooker Revolution.

serves 4 to 6

1 Tb. paprika

1 tsp. dry ground mustard

1 tsp. ground cumin

1 tsp. garlic powder

1 tsp. onion powder

1/4 tsp. cayenne pepper

Salt and pepper

4 pounds bone-in, skin-on chicken drumsticks, trimmed of excess skin or fat(if necessary)

1 1/2 cups barbecue sauce 

Mix paprika, mustard, cumin, garlic powder, onion powder, cayenne, 1 teaspoon salt, and 1 teaspoon pepper together, then rub mixture evenly over chicken; transfer to slow cooker. Pour 1/2 cup barbecue sauce over chicken and toss to coat. Cover and cook until chicken is tender, 4 to 6 hours on low.

Position oven rack 10 inches from broiler element and heat broiler. Place wire rack in aluminum foil-lined rimmed baking sheet and coat with vegetable oil spray. Transfer chicken to prepared baking sheet; discard braising liquid.

Brush chicken with 1/2 cup more sauce and broil until lightly charred and crisp, 10-15 minutes. Flip chicken over, brush with remaining 1/2 cup barbecue sauce, and continue to broil until lightly charred and crisp on second side, 5 to 10 minutes longer. Serve.