Shredded Beef Tacos

First things first is gather all ingredients that you’ll be using. Have crock-pot on the counter and place the roast in the pot. (In mine I used two smaller roasts, one 2.3lbs & the other 1.7lbs, They did not have any decent single roasts.)

Grab all spices, Chili, paprika, onion powder, garlic powder, black pepper, salt, cumin and cayenne pepper, mix together in a bowl.

Mix beef broth and tomato paste in a measuring cup for liquids that you used to measure the beef.

Place beef in crock-pot, cover one side of the beef in the seasoning, flip and season the other side, do the same on the second roast, if you’re using two.

Throw the onions on top, if you’re using them. Pour the broth/paste over the beef and the sides, top with more spices, if you have any leftover, which you should because I LOVE spices and don’t skimp on spice, top with the remainder spices.

Place lid on crock-pot, turn pot to Low & cook for 8 hours.

When beef is ready, it should be easy to shred the beef at this point. Remove beef, shred the beef using shredding claws, or two large forks. If there is too much sauce in the crock-pot, scoop some out and leave a bit in the crock-pot, save some in a cup in case you need more. Place shredded beef back into crock-pot and mix it up, add more sauce reserve if it needs more moisture. Top with fresh squeezed limes and mix. Toss in some cilantro and mix.

Plate beef on a platter or bowl, top with fresh chopped cilantro. Place meat in tortillas, top with pico de gallo, avocado, cheese, sour cream, guacamole.. the possibilities are endless! Serve and enjoy!