My kids love taco-seasoned well, anything. And sadly, they don’t love roast beef. Sad because grassfed roast beef is such a healthy and easy dinner!
Well, recently I had a stroke of genius. . . why not season a grassfed roast beef with taco seasoning? WHY NOT?
I decided to go for it last week, and it was delicious! And oh so easy!!
Since I was in a hurry, I didn’t bother to sear the roast first. I just threw my grassfed arm roast into a pan, dumped some organic taco seasoning (here’s how I make mine) on it, threw a few celery sticks in the pan, added a bit of water to the pan, covered it, and baked for a couple hours!
I did remove the foil during the last 20 minutes of baking so that the top would get browned. If the roast is seared beforehand, this step isn’t necessary!
And the really awesome thing about this recipe is that you can shred the leftover grassfed taco roast beef to make PERFECT TACO MEAT for tons of recipes. . . tacos, burritos, enchiladas, taco salad, taco rice bowls. . .
Oh, and PLEASE SAVE THE STOCK that is in the pan after the roast is baked! This stock is full of flavor and nutrition, and absolutely must not, under any circumstances, be thrown away lol!
After it cools, I ladel it into a small ziploc bag and throw it into the freezer. What do I use it for? Well, I’m so glad you asked. . . Just last Saturday, I made the most delicious Leftover Grassfed Beef BBQ Sandwiches for dinner using frozen leftover stock from this very recipe!!
In addition to the frozen grassfed beef stock, I had put several chunks of leftover roast beef in the freezer over the past few weeks and I decided it was time to use them for something.
Last Saturday was a super busy day for me, so I knew dinner would have to be prepped in the morning. First thing in the morning, I threw the chunks of FROZEN LEFTOVER ROAST and STOCK into the slow cooker, set it on ‘low’, and left it.
Checked on it at 5:30, and the hunks of meat were tender, easy to shred, and DELICIOUS! I added some BBQ sauce and voila- dinner was ready!!
- one 3-5 lb. grassfed chuck or arm roast
- 2 T. organic taco seasoning
- 3 organic celery stalks, washed, trimmed, and cut in half
- OPTIONAL; cilantro for garnish
- Place roast in a shallow baking pan, and sprinkle with taco seasoning.
- Add celery sticks and ¼ c. water to pan.
- Cover tightly with foil and bake at 325 for 3-4 hours.
- During last 20 minutes of baking, remove foil and raise oven temp. to 375 to allow top of roast to brown.