Ingredients
The following ingredients have 4 Servings
- 2 ½ pounds boneless chuck roast
- 1 can (14 ounces) beef broth
- juice from 1 lime
- 1 ½ Tablespoons chili powder
- 1/2 Tablespoon ground cumin
- 1/2 Tablespoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- warm flour or corn tortillas
- shredded lettuce
- shredded cheddar cheese
- diced tomato
- guacamole
- sour cream
- salsa
Instruction
- Spray inside of crock pot with cooking spray. Place roast inside crock pot. Pour the beef broth over the roast and then squeeze with fresh lime juice.
- In a small bowl, whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Sprinkle the roast with the spice mixture.
- Cover with lid, and cook on Low heat 10 to 12 hours. OR cook on High heat 7 to 8 hours. Carefully remove hot roast from crock pot and transfer to a large platter. Shred meat and remove/discard any fat.
- Return shredded beef to crock pot. Cover with lid and cook an additional 30 minutes. Remove beef with tongs to drain juices before serving in tortillas. Serve with desired toppings.
