Shredded beef tacos

Ingredients

• 1 (2.5 lb) chuck roast
• 1 (14 oz) can beef broth
• 1 1/2 Tbsp chili powder
• 1/2 Tbsp cumin
• 1/2 Tbsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1/4 tsp freshly cracked black pepper
• Juice of 1 lime

 

Mix all of the above and pour over roast in crock pot.  Squeeze lime over the top.  Cook on low for 8-10 hrs.  Shred, then put back in crock pot for 30 min. 

 

Serve with
• Warmed corn tortillas or warmed fresh flour tortillas*
• Green or Iceburg lettuce, chopped
• Monterrey Jack or Cheddar cheese, shredded
• Guacamole or diced avocados
• Sour cream
• Fresh salsa
• Cilantro
• Freshly squeezed lime juice
• Hot sauce