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1 (2.5 lb) chuck roast
  1. 1 (14 oz) can beef broth
  2. 1 1/2 Tablespoons chili powder
  3. 1/2 Tablespoon ground cumin
  4. 1/2 Tablespoon onion powder
  5. 1 teaspoon garlic powder
  6. 1 teaspoon salt
  7. 1/4 teaspoon pepper


  10. Juice of 1 Lime
INSTRUCTIONS
  1. Place roast inside crock pot. Pour the beef broth over the roast and then squeeze with fresh lime juice.
  2. In a small bowl, whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Sprinkle the roast with the spice mixture.
  3. Cover with lid, and cook on Low heat 8 to 10 hours, or on High heat 5 to 6 hours.  Shred meat and remove any fat.
  4.  Cover with lid and cook an additional 30 minutes. Remove beef with tongs to drain juices before serving in tortillas. Serve with desired toppings.
  5. Topping... cilantro, onion, sour cream

SHREDDED BEEF TACO

1 (2.5 lb) chuck roast
  1. 1 (14 oz) can beef broth
  2. 1 1/2 Tablespoons chili powder
  3. 1/2 Tablespoon ground cumin
  4. 1/2 Tablespoon onion powder
  5. 1 teaspoon garlic powder
  6. 1 teaspoon salt
  7. 1/4 teaspoon pepper


  10. Juice of 1 Lime
INSTRUCTIONS
  1. Place roast inside crock pot. Pour the beef broth over the roast and then squeeze with fresh lime juice.
  2. In a small bowl, whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Sprinkle the roast with the spice mixture.
  3. Cover with lid, and cook on Low heat 8 to 10 hours, or on High heat 5 to 6 hours.  Shred meat and remove any fat.
  4.  Cover with lid and cook an additional 30 minutes. Remove beef with tongs to drain juices before serving in tortillas. Serve with desired toppings.
  5. Topping... cilantro, onion, sour cream
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