Crockpot Shredded Beef Taco Meat - Freezer to Slowcooker

By Sharon T

Ingredients

• 1 (2.5 lb) chuck roast
• 1 (14 oz) can beef broth
• 1 1/2 Tablespoons chili powder
• 1/2 Tablespoon ground cumin
• 1/2 Tablespoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Juice of 1 Lime
• Warm flour or corn tortillas
• Shredded lettuce
• Cheddar cheese, shredded
• Diced tomato
• Guacamole
• Sour Cream
• Salsa

Details

Servings 1
Preparation time 10mins
Cooking time 490mins
Adapted from life-in-the-lofthouse.com

Preparation

Step 1

Spray crock pot with cooking spray. Place roast inside crock pot. Pour the beef broth over the roast and then squeeze with fresh lime juice.
In a small bowl, whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Sprinkle the roast with the spice mixture.
Cover with lid, and cook on Low heat 8 to 10 hours, or on High heat 5 to 6 hours. Remove roast from crock pot and transfer to a large platter. Shred meat and remove any fat.
Return shredded beef to crock pot. Cover with lid and cook an additional 30 minutes. Remove beef with tongs to drain juices before serving in tortillas. Serve with desired toppings.

To freeze place all ingredients to the lime place in freezer bag. To cook fhaw the night before. Place in crockpot and cook