1 2-3lb chuck roast

1 14oz can beef broth

1 1/2 Tablespoons chili powder

1/2 Tablespoon cumin

1/2 Tablespoon onion powder

1 teaspoon garlic powder

1 teaspoon salt

freshly cracked black pepper

juice of 1 medium lime

flour tortillas

lettuce, shredded

cheese (I used Cojita a Mexican crumble cheese)

guacamole

sour cream 

pico de gallo

cilantro    

In a bowl, whisk together the chili powder, cumin, onion powder, garlic powder, salt and pepper.

Place the roast in the slow cooker. Pour the beef broth over the roast. Then add the lime juice. Sprinkle the roast with the spice mixture. Cover and cook on low for 8-10 hours.

Remove the roast from the slow cooker. Remove any fat. Shred the beef and return to the slow cooker. Cover with a lid and cook an additional 30 minutes.

Remove the shredded beef from the juices. Serve up on a warm tortilla, topped with your favorite taco toppings.

article printed from Just Another Day in Paradise http://zitzmanfam.blogspot.com