Enhanced Shredded Beef Tacos

Ingredients

• Beef chuck roast (3-4 pounds)
• Onion (1 large, chopped)
• Garlic (4 cloves, minced)
• Beef broth (2 cups)
• Tomato paste (2 tablespoons)
• Chili powder (2 tablespoons)
• Cumin (1 tablespoon)
• Paprika (1 tablespoon)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Tortillas (8-10 (corn or flour))
• Taco toppings (e.g. diced tomatoes, chopped cilantro, avocado, lime wedges, diced onions, cheese, sour cream) (as desired)

Instructions

1. In a slow cooker, combine the beef chuck roast, chopped onion, minced garlic, beef broth, tomato paste, chili powder, cumin, paprika, salt, and black pepper. Stir to ensure all ingredients are well mixed.
2. Cover the slow cooker and cook on low heat for 8 hours or on high heat for 4-5 hours, until the beef is tender and easily shreds with a fork.
3. Once cooked, remove the beef from the slow cooker and place it on a cutting board. Shred the beef using two forks, discarding any excess fat.
4. Return the shredded beef to the slow cooker and mix it with the cooking liquid, allowing it to soak up all the rich flavors for about 10 minutes.
5. While the beef is absorbing the flavors, heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or microwave them for 15-20 seconds until warm and pliable.
6. Assemble the tacos by filling each tortilla with a generous amount of shredded beef and topping with your choice of fresh ingredients.
7. Serve hot with lime wedges on the side for an extra burst of flavor, and enjoy your delicious shredded beef tacos!