Sunday, December 7, 2014

Shredded Beef Tacos

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

Place roast inside Bean 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 at 375 for 2 hours, or on Remove roast, and transfer to a large platter. Shred meat and remove any fat.
Return shredded beef to Bean Pot and over with lid and cook an additional 30 minutes. Remove beef with tongs to drain juices before serving in tortillas. Serve with desired toppings.

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