SHREDDED BEEF TACOS

By curly

Ingredients

• 2 pounds+ eye of round beef roast
• 1 tsp salt
• 1 Tbsp vegetable oil
• 1 Tbsp chili powder
• 1 Tbsp cumin
• 1 Tbsp garlic powder
• 1 (6 oz) can tomato paste
• 2 cups beef broth
• 1 small white onion
• 1 (8 oz) can tomato sauce
• 1 tsp ground cumin
• 1/2 tsp pepper
• Flour or corn tortillas.
• Toppings: shredded cheddar or monterey jack cheese, black olives, taco sauce, chopped onion, lettuce, chopped tomato

Preparation

Step 1

Beef can be cut into large slices or chunks or left whole. Sprinkle beef evenly with salt and cook in hot oil in a Dutch oven over medium-high heat 5 to 7 minutes or until browned on all sides. Remove, reserving drippings in Dutch oven. Add the seasonings. Cook the drippings and seasonings, stirring constantly 1 minute. Stir in tomato paste. Add 2 cups beef broth and stir, scraping bits from bottom of Dutch oven. Return beef to Dutch oven and stir.

Place beef mixture in a 4 1/2 quart slow cooker. Add onion and next 4 ingredients. Cook on high 4 hours or on low 6 hours or until beef is tender. Serve with warm tortillas and desired toppings.