Shredded Beef & Gravy Tacos

Place roast in crock pot. Add water to crock pot and sprinkle garlic powder over top of meat. Cook on high for 6 hours. When meat is done, transfer to a large plate and rest meat while you prepare the rest.

To make gravy: Transfer (no more than 2 cups worth) of meat drippings (juice) from the bottom of your crock pot to a medium saucepan. Whisk in the beef broth and bring to a full boil over high heat. Continue to boil on high until liquid is reduced by half, about 10-15 minutes. Pour liquid into large glass (4-cup) measuring cup or oil separator. Let liquid stand 5 minutes, until oil has separated from the broth. Carefully skim oil off the top with a spoon and place the oil back into the pan over medium heat. Add a tablespoon of flour at a time to the oil, whisking until it forms a thick paste-like consistency. Slowly whisk in remaining broth and thicken over medium-low heat. Add sea salt and black pepper, to taste. *If gravy is still too thin, slowly sprinkle in an additional 1-2 tablespoons of flour, whisking constantly, to avoid flour from lumping.

In a large skillet saute pepper and onion in oil, over medium heat until the veggies are softened. Transfer to a bowl and set aside.

Using the same skillet, add enough oil to fry tortillas. Heat over medium heat and cook tortillas in the oil, one at a time, until softened (just a few seconds per side). Transfer tortillas to a plate lined with a paper towel and continue with the remaining tortillas. Layer paper towels in between each cooked tortilla.

Shred the roast using two forks, being sure to remove any fat.

Into each tortilla, layer shredded beef, onion/pepper mixture, and cheese. Spoon gravy over top and add a scoop of sour cream. Top with shredded raw cabbage.