Copycat Cafe Rio Shredded Beef

Due to a new baby cousin arriving in October, my sister and I combined my nephew, Carson, and Jacob's birthday parties together.  We figured it would be easier for everyone, and save on food costs.  Shauna had wanted to make taco's for Carson's party, so we kept to that idea, since it's something different than sloppy joe's, and is just as easy.

I've had a recipe pinned for awhile that I wanted to try, even though i have never heard of the store it copycats, but the recipes are alway's popping up and look so good.  Plus, it's made in the crockpot, so can it get any easier??

Cafe Rio Shredded Beef

Ingredients

1	small onion
2	lbs. boneless beef chuck roast
1	c. low-sodium beef broth
1	Tbl. ground cumin + extra to taste
3-5	garlic cloves, minced
1	(8 oz.) can tomato sauce
1	(14 oz.) can green enchilada sauce
1-2	Tbl. tomato paste

Directions

Cut the onion into large, chunky slices; place on the bottom of slow-cooker. Place the roast on top of the onions. Combine broth, 1 Tablespoon cumin, garlic and tomato sauce; pour over the top of the roast. Cover and cook on LOW for 6-8 hours. Transfer meat to a cutting board; use two forks to shred the beef. Strain the juices from the slow-cooker, reserving the juice. Transfer shredded meat back to the slow-cooker and pour some of the strained juices over the shredded beef (as much as you prefer). Stir in the enchilada sauce and tomato paste.Season with salt and extra cumin, to taste. Serve in taco shells with desired toppings.

This recipe was a HIT.  I literally had about 2 spoonfuls leftover, which my nephew Collin begged me for, so I sent home with him.  Earlier, he said, "Nikki - can you tell my mom how to make this, her's doesnt taste this good!"  Made me laugh. 

I also made a chicken taco recipe.  I threw some chiecken breasts into another crockpot, added 1/2 packet of taco seasoning, and a jar of salsa.

No photos, as i have not uploaded them off of the camera yet, but i will do that soon, and post a link of the construction cake. 

Slow Cooker Philly Cheese Steak Sandwiches

As a working girl who's been picking up more hours, I have realized a few things:

1. I may love my crockpot more than I like some people
2. If I dont have a freezer meal or crockpot meal, dinner will not be done until Jacob is in bed
3. Even though something smells REALLY good, doesn't mean it will taste that way (some of the previous freezer meals where a little lacking in seasoning)
4. Jacob gets his crabbiness if he is not fed NOW when he wants to be, from me.  If i'm hungry, and there is a wait or delay, watch out.  My baby takes after me on that one...

Happy fed baby!

Also, i can't get cooking done with Jacob up.  He "helps" by sitting under foot, yelling at me, and grabbing me as I walk by.  Or crawling to me and demanding attention.

Yep, he's cute, but no help at dinner

This morning I threw another new recipe into the crockpot, slow cooker philly sandwiches.  I'm so excited to try them when I get home.  Jacob is home playing with Gramma Posey while i get some work done, and she said the house is smelling good, so hopefully it's a success tonight!

• 1 1/2 lbs beef round steak
• 1 green pepper, sliced thin
• 1 medium onion, sliced thin
• 1 (14 oz) can beef broth
• 1 envelope Italian dressing mix
• 1 large loaf French bread, siced into sandwich lengths (or 4-6 hoagie buns)
• Provolone cheese slices

Directions:

• Cut meat into strips, place in slow cooker.  (I did not do this, figured the meat will fall apart anyways, why add more work than needed?)
• Add green pepper, onion, broth, and dressing mix.
• Cover and cook on low 7-8 hours, or high 3-4 hours.
• Spoon meat mixture onto bread, top with a slice(s) of cheese.
• Another option is to toast bread in a 375 degree oven for 5-10 minutes, add meat, cover with cheese, then bake an additional 5 minutes to melt the cheese.

Figure with some fresh veggies and chips, you can't go wrong on a hot day!  And gives me more playtime wiht my baby!