Shredded Beef Tacos
1 (2.5 lb) chuck roast
14 oz 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

Serve with:
Warmed corn tortillas or warmed fresh flour tortillas
Green or iceburg lettuce, chopped
Monterey jack or cheddar cheese, shredded
Guacamole or diced avocados
Sour cream
Fresh salsa
Freshly squeezed lime juice
Hot sauce
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 in warm tortilla shells.

Note: When using leftovers from the French Dip Sandwiches (see French Dip Recipe) for the Soft Beef Taco, simmer the cooked beef in the pot on the stove and add the seasoning, just until warm.

Chelsea S.
Crestview Hills, Ky