Recipes
Salsa-Guava Pot Roast Tacos
8 servings
about 5 1/2 hours total (Active 15 minutes)
Shopping list
Ingredients
- 1 slow cooker liner (optional)
- 2 tablespoons reduced-sodium soy sauce
- Large zip-top bag
- 3 lb beef chuck roast
- 1 large red onion, divided
- 1-inch piece fresh ginger
- ½ bunch fresh cilantro, divided
- 1 tablespoon olive oil
- 1 (15.5 oz) jar medium (or mild) salsa
- ½ cup guava jelly
- 16 small flour tortillas
- ½ cup cilantro-avocado dressing
Steps
- Place slow cooker liner following package instructions, if using. Place soy sauce in bag; add beef (wash hands) and seal, then knead gently to coat and let stand 30 minutes to marinate. Slice onion thinly (1 ½ cups). Peel and grate ginger (2 teaspoons); chop cilantro coarsely (½ cup).
- Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan and add beef (discard bag); cook 4 minutes, turning occasionally, or until browned on all sides, then transfer to slow cooker and top with 1 cup onions.
- Combine salsa, jelly, ginger, and ¼ cup cilantro. Pour mixture over beef and onions. Cover and cook on HIGH 4–4 ½ hours (or LOW 6–7 hours) until tender and beef is 145°F.
- Shred beef. Divide beef mixture evenly among tortillas; top with even amounts dressing and remaining 2 tablespoons cilantro and ½ cup onions. Serve.
Amount per ⅛ recipe serving: Calories 790, Total Fat 34g, Sat Fat 13g, Trans Fat 0g, Chol 145mg, Sodium 1540mg, Total Carb 73g, Fiber 4g, Sugars 20g, Protein 44g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 15%