Shredded Beef Tacos

This was dinner last night, perfect for a busy Sunday.

The whole family loved these!

(only request was try to spice the meat up a little more next time = more heat)

*TRULY*

Shredded Beef Tacos

(photo and recipe from cookingclassy.blogspot.com)

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

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

Directions:

In a small bowl whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper.  Place roast in a slow cooker, pour beef broth over roast then squeeze with fresh lime juice.  Sprinkle roast with spice mixture.  Cover slow cooker with lid and cook on low heat 8-10 hours.  Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker.  Cover with lid and cook additional 30 minutes.  Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander.  Serve with desired toppings.