Becky's Tender (Crock Pot) Shredded Beef for Tacos or Enchiladas

2-1/2 lb. chuck roast

1 cup beef broth (I use a beef boullion cube dissolved in hot water)

1 teaspoon cumin

1 tablespoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon dried oregano 

1 small can diced green chiles

2 tablespoons lime juice

There is no need to brown the beef prior to putting it into the crock pot. Just spray the crock pot with non-stick spray first. 

Place the roast into the crock pot and pour the beef broth over the top. Drizzle the lime juice over the roast and sprinkle with the dry seasonings. Spoon the green chiles over the roast. Cover and cook on low heat about 8 hours or until fork tender.

Drain (or spoon off) most of the liquid.

Using two forks, shred the beef into small chunks. 

Now it is ready to make the tacos using some soft, fresh corn tortillas (or flour tortillas, if you prefer.) This is also really good on those crunchy corn taco shells too! 

Spoon in some of the shredded beef first and then…

Top with any or all of the following:

shredded lettuce

grated cheese

diced tomatoes

diced avocados

sour cream

pico de gallo salsa

chopped cilantro

fresh lime wedges (for drizzling the juice over the tacos.)

This also makes really good beef enchiladas by rolling the beef up in corn tortillas and covering with canned red enchilada sauce and grated cheese. Bake at 375° until bubbly.