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Chuck Roast Tacos with Spanish Rice Recipe

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This recipe for Chuck Roast Tacos with Spanish Rice is from Alyson Faye's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (2.5 lb) chuck roast
1 can beef broth
1 tbsp chili powder
1/2 tbsp cumin
2 tsp onion powder
1 tsp garlic powder
1 tsp salt
1/4 tsp freshly cracked black pepper
1 lime
Directions:
Directions:
In a small bowl whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Place roast in a slow cooker, pour beef broth over roast then squeeze with fresh lime juice. Sprinkle roast with spice mixture. Cover slow cooker with lid and cook on low heat 8-10 hours. Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker. Cover with lid and cook additional 30 minutes. Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander.

Serve with desired toppings.
Number Of Servings:
Number Of Servings:
6

 

 

 

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