Shredded beef that is tender and full of flavor, cooked slowly in a savory mix of spices and broth. This is the perfect way to add a burst of Mexican flavors to tacos.
Ingredients: 2 lbs beef chuck roast. 1 cup beef broth. 1/4 cup lime juice. 1/4 cup salsa. 2 cloves garlic, minced. 1 tablespoon chili powder. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon onion powder. 1/2 teaspoon dried oregano. Salt and pepper to taste.
Instructions: Put the beef chuck roast in the crock pot. Salt, pepper, chili powder, cumin, paprika, onion powder, dried oregano, and lime juice should all be mixed together in a bowl. Add the mix to the slow cooker with the beef. Put the lid on top and cook on low for 8 hours or high for 4 hours, until the beef is soft and can be shred with a fork. When the beef is done cooking, use two forks to shred it and mix it well with the cooking juices. Top the shredded beef with your favorite things, like sour cream, avocado, diced tomatoes, shredded cheese, and shredded lettuce. Serve it in taco shells or tortillas. Have fun!
Prep Time: 15 minutes
Cook Time: 240 minutes
Michael Orr
