Crock Pot Shredded Beef Tacos

• Gluten free

• Meat

  • 1 (2.5 lb chuck, roast

• Produce

  • 1 tsp Garlic powder
  • 1 Lettuce
  • 1 Lime, Juice of
  • 1/2 tbsp Onion powder
  • 1 Tomato

• Canned Goods

  • 1 (14 oz can Beef broth

• Condiments

  • 1 Guacamole
  • 1 Salsa

• Baking & Spices

  • 1 1/2 tbsp Chili powder
  • 1/4 tsp Pepper
  • 1 tsp Salt

• Nuts & Seeds

  • 1/2 tbsp Cumin, ground

• Bread & Baked Goods

  • 1 Flour or corn tortillas

• Dairy

  • 1 Cheddar cheese
  • 1 Sour cream

Found on life-in-the-lofthouse.com

Ingredients

• 1 (2.5 lb) chuck roast
• 1 (14 oz) can beef broth
• 1 1/2 Tablespoons chili powder
• 1/2 Tablespoon ground cumin
• 1/2 Tablespoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Juice of 1 Lime
• Warm flour or corn tortillas
• Shredded lettuce
• Cheddar cheese, shredded
• Diced tomato
• Guacamole
• Sour Cream
• Salsa

Directions

• Spray 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 8 to 10 hours, or on High heat 5 to 6 hours. Remove roast from crock pot and transfer to a large platter. Shred meat and remove 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.