Shredded Beef Tacos in a Crock Pot with Chuck Roast

1. Salt and pepper the roast, then brown it on a hot skillet.
2. Once there is a nice sear, place it in the crockpot and season it with garlic powder, onion powder, and red chile.
3. Add 3-4 cups of chicken or beef broth.
4. Cook on low for 8-10 hours, or on high for 4-6 hours until the roast falls apart.
5. Remove the cooked meat from the heat source and place it on a clean plate. Allow it to cool for a few minutes, as this will make shredding easier. Using two forks, begin pulling the meat apart into shreds. Work your way through the entire piece, ensuring the shreds are uniform in size for even distribution in your dish. If desired, you can also use your hands, but be cautious of the heat. Once shredded, the meat is ready to be used in your favorite recipes or served as desired.

We love tacos topped with shredded cheese, guacamole, salsa, and sour cream (I prefer Greek yogurt, but everyone else prefers sour cream). Enjoy your flavorful shredded beef tacos!