Slow Cooker Spicy Shredded Beef <br /> <br />With a few ingredients this slow cooker beef has great flavour! It can be made ahead and enjoyed in tacos or sandwiches. <br /> <br />Preparation Time: 5 minutes <br />Slow Cooker Time: 3 to 8 hours (depending on Low or High setting) <br /> <br />1 Boneless Sirloin Tip Roast, about 1 kg <br />2 Tbsp (25 mL) peri peri spice mixture or cajun spice mix <br />2 Tbsp (25 mL) canola oil <br />1 jar (700 mL) tomato basil pasta sauce <br />2 pkgs (133 g each) hard or 2 bags (340 g each) small flour tortillas <br />1 cup sour cream, chopped tomatoes or chopped avocado <br /> <br />In a small bowl, combine oil with spice mixture and rub half all over roast. <br /> <br />Heat a large nonstick skillet and brown roast on all sides. <br />Place in slow cooker. <br />Add pasta sauce and any remaining spice mixture to skillet and bring to the boil, scraping up brown bits. <br />Pour into slow cooker. <br />Cover and cook on Low for 6 to 8 hours and on High for 3 to 4 hours or until meat is very tender. <br />(If possible, turn meat 2 or 3 times to be submerged in the liquid so exposed side will not dry out.) <br />Remove roast from juice and let stand for 10 minutes. <br />Using two forks, pull roast apart and return to slow cooker and stir into sauce to combine. <br />Season with salt and pepper to taste. <br />Fill taco shells with about 1/3 cup of the meat mixture and top with sour cream. <br /> <br />Makes 18 tacos or about 8 servings.
