Yields: 8
Prep Time: 0 hours 20 mins
Total Time: 8 hours 20 mins
1 small beef chuck roast (about 3 to 4 lbs.)
1 large onion, diced
4 cloves garlic, chopped
Juice of 3 limes
1 tbsp. chili powder
1 tbsp. ground cumin
1 tbsp. dried oregano
4 c. low-sodium chicken broth
20 small corn tortillas
Sour cream, green onions, red onion, and lime wedges for serving
  1. In a 5-quart slow-cooker, combine chuck roast, onion, garlic, lime juice, chili powder, cumin, and oregano, then pour over chicken broth. Cover and let cook on low, 8 hours.
  2. When ready to shred, add roast and onion to a large bowl and shred with two forks. Pour over enough juice so it’s nicely marinated.
  3. Char tortillas over the flame of a gas burner, then top with beef and serve with sour cream, green onions, chopped red onion, and limes.