Slow Cooker Shredded Beef Tacos

This recipe is very adaptable to your tastes and family serving sizes so my measurements are not too specific. (i.e. bag of cheese; you’d need less or more depending on how big of a roast you choose to cook, depending on your family size, etc!)

Pull out your good ol’ crock pot! Add your round roast*.
Pour in your beef broth; you want it to cover up to about 1/4 of the roast. Sprinkle your taco seasoning over the roast and into the broth. Cover and set your slow cooker to low for 8 hours.

When roast is done shred beef with two forks and mix it into the broth and drippings goodness allowing it to soak up some. Sprinkle some cheese on top and put the lid back on while you heat up your tortillas.

In a ungreased skillet over medium/high heat, warm up your tortillas about 5-10 seconds per side. (If you are a crunchy taco person, you can sub out flour tortillas for crunchy taco shells!)

Now fill your warm tortillas with your shredded beef, sprinkle with more cheese…and at this point, anything else your tastes may choose to add. We add sour cream as well! Peppers, onions or tomatoes sound like other delicious options!

Enjoy!

(* Use a round roast as this cut of beef has less fat running through it than other roast cuts).