Ingredients
- 2 pound boneless chuck roast trimmed
- Salt to taste
- Freshly ground black pepper to taste
- 1 1/2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 1/4 teaspoons ground cumin
- 1 1/4 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 cup beef broth low sodium if available
- 2 tablespoons lime juice
- Warm corn tortillas about 12
- Chopped romaine lettuce for topping
- Shredded Monterey Jack or cheddar cheese for topping
- Sour cream for topping
- Guacamole or diced avocado for topping
- Pico de gallo for topping
- Extra lime wedges for serving
Instructions
- Pat the chuck roast dry with paper towels. Season generously with salt and pepper. In a large heavy pot or skillet, heat olive oil over medium-high heat. Sear the beef on all sides until it develops a brown crust. Transfer the beef to a slow cooker.
- Sprinkle the chili powder, cumin, onion powder, and garlic powder evenly over the beef in the slow cooker. Pour in the beef broth and add the lime juice. Stir gently to mix the spices with the liquid around the beef.
- Cover the slow cooker and cook on low for about 3-5 hours until the beef is very tender and shreds easily with two forks. Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the juices and mix well so it absorbs the flavors.
- Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 30-60 seconds or heating them in a dry skillet.
- Use tongs to scoop a generous amount of shredded beef onto each tortilla and top with chopped romaine lettuce, shredded cheese, a dollop of sour cream, guacamole or diced avocado, and pico de gallo. Serve with extra lime wedges on the side.
