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Publix Aprons

Salsa-Guava Pot Roast Tacos

Salsa-Guava Pot Roast Tacos
Servings:
8
Total Time:
about 5 1/2 hours
Active Time:
15 minutes

Ingredients

1 slow cooker liner (optional)
3 lb beef chuck roast
2 tablespoons reduced-sodium soy sauce
Large zip-top bag
1 large red onion, thinly sliced and divided
2 teaspoons fresh ginger, grated
1/2 cup fresh cilantro, coarsely chopped and divided
1 tablespoon olive oil
1 (15.5-oz) jar medium (or mild) salsa
1/2 cup guava jelly
16 small flour tortillas
1/2 cup cilantro-lime ranch dressing

Steps

  1. Use slow cooker liner following package instructions, if desired. Coat beef with soy sauce; place in bag and let stand 30 minutes to marinate. Slice onion (1 1/2 cups). Peel and grate ginger; chop cilantro.
  2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan and add beef; cook 4 minutes, turning occasionally, or until browned on all sides. Transfer beef to slow cooker; top with 1 cup onions.
  3. Combine salsa, jelly, ginger, and 4 tablespoons cilantro until blended. Pour mixture over beef and onions. Cover and cook on HIGH for 4–4 1/2 hours (or LOW for 6–7 hours) or until tender and beef is 145°F.
  4. Shred beef. Divide beef mixture evenly between tortillas; drizzle with even amounts ranch and top with even amounts remaining 2 tablespoons cilantro and 1/2 cup onion. Serve.

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Nutritional Information

CALORIES (per 1/8 recipe) 760kcal; FAT 32.00g; SAT FAT 12.00g; TRANS FAT 0.00g; CHOL 130mg; SODIUM 1530mg; CARB 74g; FIBER 4.00g; SUGARS 19g; PROTEIN 42g; CALC 4%; VIT A 4%; VIT C 15%; IRON 20%

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