Tropical Pulled Beef Tacos

Clock Icon 8 hours, 15 mins |
Servings: 8 |
Prep: 15 mins |
Cook: 8 hours

Ingredients

  • 8 small corn tortilla wraps
  • 2 lb (1kg) boneless beef blade pot roast OR beef cross rib roast
  • 1 Tbsp (15 mL) canola oil
  • 1/2 cup (125 mL) EACH beef broth and water
  • 1 can tidbit pineapple with juice
  • 3 cloves garlic, minced
  • 1  tsp (5 mL) salt and pepper
  • 2  Tbsp (25 mL) tomato paste
  • 1 Tbsp (15 mL) chili powder
  • 1 cup (250 mL) barbecue sauce

Method

Rub/Sear

  1. Combine garlic, salt, pepper, tomato paste and chili powder to form a paste; rub paste over roast.
  2. In oiled skillet over medium-high heat, sear beef roast browning evenly.

Slow-cooker

  1. Place roast in slow-cooker; add broth, water and pineapple.
  2. Cover on low-setting for 8 hours or on high-setting for 6 hours.
  3. Once roast is fork tender, transfer beef to cutting board and pull into stringy pieces.
  4. Discard cooking liquid, reserving pineapple.

Sauce

  1. Combine pineapple with barbeque sauce on low heat in sauce pan; bring to simmer, stirring occasionally.
  2. Pour sauce over pulled beef and combine.

Assembly

  1. Place pulled beef on corn tortilla and garnish.

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