INGREDIENTS
2 Tbsp. olive oil divided
2 pounds boneless chuck roast
2 tsp. chipotle chili powder
1 tsp. cumin
1/2 tsp. smoked paprika
1 cup beef stock
1 small yellow onion diced
5 cloves garlic minced
Flour tortillas
Favorite Taco Toppings such as guacamole salsa, shredded lettuce, shredded cheese, etc.
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INSTRUCTIONS
Combine your spices in a small bowl.
Rub your spice mixture all over your roast.
Heat one tablespoon olive oil in a large skillet, over medium to high heat.
Sear the roast on all sides, and place it into your crockpot.
In the same skillet, heat the other tablespoon of oil in the skillet, and saute your onions and garlic. Just saute until fragrant, you don’t want to burn your garlic.
Pour the garlic and onion mixture over your roast.
Pour your beef stock over the roast, and cook on low for 6 to 8 hours, or on high of 3 to 4 hours. When you are ready to serve, remove the roast from the crockpot, shred the meat, and serve with flour tortillas and your favorite toppings.