Slow Cooker Shredded Beef for Tacos and Burritos

Ingredients

• 2 lbs. beef chuck roast
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup beef broth

Directions

1. Place the beef in a 6-quart slow cooker.
2. Add the onion, garlic, chili powder, cumin, oregano, paprika, salt, pepper, and cayenne pepper. Stir to combine.
3. Pour the beef broth over the beef and stir to combine.
4. Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is very tender.
5. Shred the beef with two forks and stir to combine with the cooking liquid.

Interesting Facts

• This slow cooker shredded beef is great for tacos, burritos, enchiladas, and more!
• If you want to add more heat, add more cayenne pepper or chili powder.
• This beef can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.