EmailTweet 5 Full-screen Shredded Beef Tacos Beef, Mexican September 24, 2014 Shredded Beef Tacos 0 0 5 0 Prep: 15 mins Cook: 8 hrs 30 mins 15 mins 8 hrs 30 mins 8 hrs 45 mins Yields: 6-8 Ingredients1 (2.5 lb) chuck roast (I used blade steak) 1 (14 oz) can beef broth (I used 2 stock cubes in about 300ml boiled water) 1 1/2 Tablespoons chili powder (I used 2 level teaspoons as I have a small child) 1/2 Tablespoon ground cumin 1/2 Tablespoon onion powder (I used 1 onion cut small pieces) 1 teaspoon garlic powder 1 teaspoon salt 1/4 teaspoon pepper Juice of 1 Lime Directions1Spray crock pot with cooking spray. 2Place roast inside crock pot. 3Pour the beef broth over the roast and then squeeze with fresh lime juice. 4In a small bowl, whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. 5Sprinkle the roast with the spice mixture. 6Cover with lid, and cook on Low heat 8 to 10 hours, or on High heat 5 to 6 hours. 7Remove roast from crock pot and transfer to a large platter. 8Shred meat and remove any fat. 9Return shredded beef to crock pot. 10Cover with lid and cook an additional 30 minutes. 11Remove beef with tongs to drain juices before serving in tortillas. 12Serve with desired toppings. Serving suggestion 1Warm flour or corn tortillas (I used tortilla stand 'n stuff) 2Shredded lettuce 3Cheddar cheese, shredded 4Diced tomato 5Guacamole 6Sour Cream 7Salsa Submitted by Mel Pronk close full screen 00:00 0 Reviews Cancel reply Your comment/review...All fields are required to submit a review.Your name ... Your email ... Notify me of new posts by email. Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time. Like this:Like Loading...