Shredded Beef Tacos

Recipe comes from: Cooking classy

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

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.

Serve with:

• Warmed corn tortillas or warmed fresh flour tortillas
• Green or Iceberg lettuce, chopped
• Monterrey Jack or Cheddar cheese, shredded
• Guacamole or diced avocados
• Sour cream
• Fresh salsa
• Cilantro
• Freshly squeezed lime juice
• Hot sauce

**I made fresh corn tortillas for the first time tonight. We had the tortillas with the beef, onions, cilantro, a mexican cheese (don't remember what it is called) and some awesome beans made by my Mexican Brother Jose Gallardo.

Authentic and yummy. I definitely recommend it.  Pair it with my fantastic salsa!