Ingredients:
2 pounds beef chuck roast
1 large onion, sliced
4 cloves garlic, minced
1 cup beef broth
1/4 cup soy sauce
1/4 cup tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon cayenne pepper (optional, for extra heat)
For Serving:
Corn or flour tortillas
Fresh cilantro, chopped
Lime wedges
Sliced avocado
Diced onions
Salsa
Crumbled queso fresco or shredded cheese
Instructions:
Prepare the Slow Cooker:
Place the sliced onion and minced garlic at the bottom of the slow cooker.
Make the Broth Mixture:
In a small bowl, combine beef broth, soy sauce, tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, black pepper, salt, and cayenne pepper (if using). Mix well.
Cook the Beef:
Place the beef chuck roast on top of the onions and garlic in the slow cooker. Pour the broth mixture over the beef.
Cover and cook on low for 8 hours, or until the beef is tender and easily shreds with a fork.
Shred the Beef:
Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and mix with the juices.
Warm the Tortillas:
Warm the tortillas in a skillet or microwave.
Assemble the Tacos:
Serve the shredded beef on the tortillas and top with fresh cilantro, lime wedges, sliced avocado, diced onions, salsa, and crumbled queso fresco or shredded cheese.