Why is eating 2 or 3 small sandwiches so much more fun than one big sandwich?
Some nights we just need a crock pot meal. As the kids grow, and their activities fill our evenings, I’m not always able to cook right at the dinner hour. We all love to walk into the house and smell dinner waiting for us.
When we started to buy more sustainably raised beef, cost was a big adjustment. Shredded beef is a great way to use those less expensive roasts, and since you have to cut it up, why not just buy stew meat?
- 1.25 lbs Stew Beef
- 1 Tbsp Olive Oil
- 1 Large Onion
- 3 Garlic Cloves
- 1 Tbsp Chili Powder
- 1 Tbsp Mexican Oregano
- 1 Tsp Cumin
- 3 Tbsp Fresh Cilantro, Finely Chopped
- 1 Tsp Salt
- 1/2 Tsp Fresh Ground Pepper
- 1/2 Cup Water
- 14 Oz Diced Tomatoes with Juice
- 1 Avocado
- 10-12 Small Crusty Rolls
Add water and scrape up all the browned goodness from the bottom of the pan. Transfer to slow cooker. Add chili powder, oregano, cumin, and tomatoes. Cook on High 4-6 hours.
While meat is still in the slow cooker, use two forks to shred the beef cubes, then stir in the cilantro.
Slice avocados, then cut the slices in half (to fit on the little slider buns!).
Top each crusty roll with a heaping serving of the shredded beef, and a few avocado slices.
Tips and Substitutions:
- Any cut of beef will work: eye, top or bottom round, chuck or rump.
- Excellent for the freezer.