Slow Cooker Shredded Beef Tacos

Ingredients

• 1 chuck roast or cross rib roast
• 1 1/2 Tbsp olive oil
• Salt and freshly ground black pepper
• 1 can beef broth
• 1 1/2 Tbsp chili powder
• 1/2 Tbsp cumin
• 1/2 Tbsp onion powder
• 1 tsp garlic powder
• Juice of 1 lime
• Warmed corn tortillas or fresh flour tortillas
• Chopped romaine lettuce
• Shredded monterey jack or cheddar cheese
• Guacamole or diced avocados
• Sour cream
• Fresh pico de gallo or diced tomatoes
• Freshly squeezed lime juice
• Hot sauce

Directions

1. Warm the olive oil in a large pot over medium-high heat. Pat the beef thoroughly dry with paper towels, then season it with salt and pepper, using about 1 tsp salt and 3/4 tsp pepper. Brown the beef in the pot on both sides, about 3 minutes per side.
2. Move the beef into a 6 or 7 quart slow cooker. Add the beef broth, pouring it over the roast, then scatter the chili powder, cumin, onion powder and garlic powder evenly across the top. Put on the lid and cook on low heat for 8 hours; high heat cooking is not recommend here.
3. Lift the roast out of the slow cooker, shred the meat and discard the fat. Return the shredded beef to the slow cooker, adding a little more salt if it needs it. Stir in the lime juice, cover again, and cook on low for another 5 – 10 minutes while you get the toppings and tortillas ready.
4. Use tongs to pull the beef from the slow cooker so the extra liquid stays behind, or drain it in a colander. Serve the beef in warmed tortillas with the toppings you like.