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This recipe for Slow Cooker Taco Shredded Beef, by Shelly Green, is from Recipes From the ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 boneless beef chuck roast (4 to 41/2 lbs.) 2 packages (1 oz. each) Lawry's Taco Spices 1 medium brown onion, halved and sliced (optional) 2 tsp. Lawry's Seasoned Salt
Trim and discard all fat from meat; place meat in slow cooker. Sprinkle both packages of Lawry's Taco Spices over meat and top with onion. Cover and cook on LOW for 8 to 10 hours. Remove beef to platter and shred with fork. Return meat to juices in slow cooker; stir in seasoned salt. Serve shredded meat in tacos, burritos, taquitos, etc.
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