Ingredients
2½lbschuck roast,or cross rib roast
1½tbspolive oil
salt and freshly ground black pepper
14ozbeef broth
1½tbspchili powder
½tbspcumin
½tbsponion powder
1tspgarlic powder
1juice of lime
warmed corn tortillas,or fresh flour tortillas
romaine lettuce,chopped
monterey jack,shredded, or cheddar cheese
guacamole,or diced avocados
sour cream
fresh pico de gallo,or diced tomatoes
lime juice,freshly squeezed
hot sauce
Preparation
Heat olive oil in a large pot over medium-high heat. Dab both sides of beef dry with paper towels.
Season beef with salt and pepper and sear in pot for about 3 minutes on each side until browned on both sides.
Transfer beef to a 6 or 7 quart slow cooker. Pour beef broth over roast.
Sprinkle chili powder, cumin, onion and garlic powder evenly over roast. Cover slow cooker and cook on Low heat for 8 hours.
Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker (season with a little more salt if needed).
Add in lime juice, cover with lid and cook on low an additional 5 to 10 minutes while preparing toppings and tortillas.
Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander.
Serve in warmed tortillas with desired toppings.
