Shredded Beef for Tacos or Burritos

We love tacos around here, so this is a favorite. I have used the meat to make burritos and enchiladas too. This recipe also works well with pork. The house smells so good when it is cooking! Leftovers freeze great too.

• Ready In: 8 hrs 10 mins
• Serves: 8

Ingredients

• 3  lbs beef roast, trimmed of excess fat (I have used brisket, chuck, sirloin, bottom round)
• 1  large onion, diced
• 1  cup beef broth
• 4  ounces tomato sauce
• 1⁄4 cup lime juice
• 2  garlic cloves, minced
• 1  teaspoon cumin
• 1  tablespoon chili powder
• 1 1⁄2 teaspoons salt
• 1  teaspoon cilantro
• 1  jalapeno pepper, seeded and chopped (leave some seeds if you want it spicier)

Directions

1. Place onion in slow cooker and top with beef roast.
2. In a small bowl, whisk together remaining ingredients and pour over beef roast.
3. Cook on low for about 8 hours.
4. Remove roast from slow cooker, reserving juice.
5. Use 2 forks to shred meat; mix in enough of the reserved juice until it is the desired consistency.
6. Use as filling to tacos, burritos, enchiladas, quesadillas, or nachos.