2 Ingredient Shredded Beef
to use in tacos, rice bowls, quesadilla…
I have an EXTREMELY busy week- I would bet you know something about that. In fact I’m writing this newsletter Monday morning. This week holds a big shoot with a new client, a Covid school closure, a new babysitter due to said school closure, Dean *may* have pink eye.. I mean what isn't happening this week?! So, I’m spending Monday prepping a bunch of food for dinners and lunches all week while I’m gone. My 2 Ingredient Shredded Beef is the ultimate “make a big batch and use for meals all week” recipe. It’s really just two ingredients too: Chuck roast + store-bought taco seasoning. I really like Trader Joe’s Taco Seasoning because it’s the perfect blend of salty, sweet and hot but also because it doesn't have weird chemicals in it. Always a win when things don’t have scary chemicals in it, am I right? Tomorrow we’ll have the shredded beef as a taco filling with avocado, cheese and air fried broccoli on the side. Wednesday it will be part of rice bowls with many of the same ingredients and dealer’s choice of any of the hot sauces or salsas cluttering our fridge door. And any leftover bits may be sprinkled on lunch salads or stirred into scrambled eggs for breakfast quesadillas. All to say it’s EASY and VERSATILE. Store it in the fridge right in the pan you made it in, and you can keep reheating it super easily in the oven. (the pictures are not cute and styled with perfectly plucked herbs this week because there just wasn’t the time - thus proving even more that this is indeed a rough edit of exactly what’s happening in my kitchen on any given week)
2 Ingredient Shredded Beef
Makes ALOT
1 (2-4 pounds) chuck roast, cut in half lengthwise if very large.
1 packet of taco seasoning (you may not use the whole thing)
Aluminum foil
Place the chuck roast in a baking dish. Sprinkle it with the taco seasoning. My roast was a little under 3 pounds and I used a little more than half the packet. You can use your intuition here on how much seasoning to add. Add ¼ cup water to the bottom of the baking dish.
Tightly cover in foil and transfer to a 350° oven (you don't even need to wait for it to pre-heat). Bake for 2-2.5 hours until the meat is VERY tender and shreds easily when you poke it with a fork. Remove the roast from the oven and shred it up using two forks. I like to take it a step further and run scissors through it many times to get it even finer. You can use it like this or pop it back in the oven or broiler uncovered to crisp up the meat a little bit.
What I’m Loving This Week:
Blind Barber 30 Proof Styling Cream: I talked about this stuff on IG Stories a few weeks ago. It’s a mens hair styling product that my husband came home with. I put a good sized dollop through my damp hair and then blew it out. LOVED the results. If you have hair that's too slippery or silky after you wash it, this will give you light hold and some texture. That’s always what I’m after.
Trader Joe's Argan Oil Hand & Body Cream: Body cream is not something I normally buy, I’m more of an oil girl. But my Dad randomly bought us this and I quite like it. It’s unscented, minimal ingredients that I cannot pronounce and just the perfect weight and texture. At $3.99 the price isn't bad either!