Caribbean Beef Tacos – Slow Cooker – What's for Dinner Moms?

Day 74 – I guess if anything the “Stay Safe. Stay Home.” has helped me become a bit more creative in my cooking. Before if I didn’t have an ingredient or something I wanted for dinner I or one of the kids could run out to the store and pick it up. I mean we didn’t do this every day but 2 to 3 times a week. Now, we only go to the grocery store about once every other week and we go without an ingredients or item, figure out a work around or make something else if we don’t have something we need or want. We didn’t have an orange for the Caribbean tacos so I used 1/3 cup orange juice. Not quite the same and wished we had the orange zest but we use what we have. I hope you are doing the same. Figuring what works for you!

Verdict: This was a delicious beef taco night. Something a bit different in flavor than regular taco meat and made our house smell really good all day while it was in the slow cooker. Eye of Round tends to be a cheaper, tougher cut of meat but cooking it in the slow cooker on low is the perfect way to make it tender and it will shred easily.

I made a side of rice to go in the tacos to bulk them up a bit. We only had some cheese, onions and sour cream to top the tacos with.

Caribbean Beef Tacos - Slow Cooker

Servings: 10-12
Time: 7-8 hours on low
Difficulty: easy
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Ingredients:

1 tablespoon vegetable oil
5 pound boneless eye of round
2 tablespoons flour
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
1 large onion , chopped
3 cloves garlic , minced
1 (15 oz) can tomato sauce, not pasta sauce
1 large orange , juiced and zested
2 tablespoons brown sugar , packed
3 teaspoons dried oregano
1 tablespoon cumin
2 teaspoons coriander
3 teaspoons chili powder
1 teaspoon unsweetened cocoa powder
1 teaspoon ground cinnamon

Instructions:

In a large skillet add the vegetable oil on high. Coat the chuck roast in flour, salt and pepper and brown on both sides in the dutch oven, about 3-4 minutes on each side.
Add the onions and garlic to the slow cooker.
Top with the roast.
In the same dutch oven add in the tomato sauce, orange juice, brown sugar, dried oregano, cumin, coriander, chili powder, unsweetened cocoa powder and cinnamon and whisk well until the spices are well combined.
Pour the sauce over the chuck roast and cook on low until for 8 hours.
Garnish with the orange peel zest before serving.