Hello friends! Lately, the West Coast heatwave has me feeling very sluggish. Standing in front of a stove is the last thing on my mind. I’ve been making a good share of fresh salads, and lots of sit-down sessions with the hummus tub and pita chips. It’s hard to comprehend that Summer is close to being over but humidity is 80% where I am. It’s brutal.
I wanted something hearty, but fresh. Easy to make and loaded with vegetables. I dusted off my slow cooker, headed to my Sprouts and happily consulted at their meat counter. Their suggestion: Shredded beef. With Sprouts Farmers Market grass fed beef, I was guaranteed and a tender, juicy dish. Their beef, in this case, a nice piece of chuck roast, is fresh and never frozen. Never tough.
This shredded beef is incredibly flavorful and a little goes a long way. Besides tostadas, save some for burritos, tacos and salpicon. It’s great for feeding a large crowd and best of all, there is minimal effort on your part. The slow cooker does all the work for you!
If you opted for tostadas (great choice!), load them full with your favorite veggies. Make a killer pico de gallo and refry some beans too. Don’t forget the radishes for added crunch and a sprinkle of cheese for a touch of savory.
For more tasty recipes and to find your nearest Sprouts, visit Sprouts.com and SproutsBrand.com You can also follow along on Facebook and Instagram for great other meal ideas during the back to school season.
- 1.5 pounds Sprouts Brand grass fed boneless chuck roast
- 1 tablespoon Sprouts Old Tyme Butcher Shop Dry Rub Natures Sprinkles
- 2 cups Sprouts organic beef flavored broth
- 12 corn tortillas
- ½ cup tomato, chopped
- ½ cup red onion, chopped
- 1 small jalapeño, chopped
- 2 tablespoons cilantro, finely chopped
- 2 teaspoons lemon juice
- 1/8 (pinch) salt
- 3 medium avocados, pit removed and flesh smashed
- 3 cups Iceberg lettuce, shredded
- 1/3 cup cotija cheese, crumbled
- Season roast with Natures Sprinkles. Coating evenly on all areas.
- Place seasoned roast in slow cooker. Add beef broth around the roast; cover and slow cook on low for 8 hours. Shred with two forks and set aside.
- Heat corn tortillas on a large skillet over medium low heat for 7-10 minutes or until tortillas become firm and curl up a bit. Do not char.
- Make pico de gallo: Combine tomato, onion, jalapeño, cilantro, lemon juice and salt in a small bowl. Stir to combine.
- Spread 2-3 tablespoon of mashed avocado on each tostada. Top with shredded beef, lettuce, pico de gallo and cheese. Repeat with remaining ingredients. Serve
This is a sponsored post by Sprouts Farmers Market. All pinions are my own. Thank you for supporting the brands I love that make this website possible.