Ingredients
1-1/2 teaspoons chili powder1 teaspoon ground cumin1/2 teaspoon smoked paprika1/2 teaspoon crushed red pepper flakes1/4 teaspoon salt1 boneless beef chuck roast (3 pounds)1 can (4 ounces) chopped green chiles1/2 cup chopped sweet onion2 garlic cloves, minced3/4 cup beef brothTaco shells or flour tortillas (8 inches)Chopped tomatoes, shredded lettuce and shredded Mexican cheese blend
Preparation
In a small bowl, combine the first 5 ingredients. Cut roast in half; rub spice mixture over meat. Transfer to a 3-qt. slow cooker. Top with chiles, onion and garlic. Pour broth over meat. Cover and cook on low for 8-10 hours or until meat is tender.
Remove meat from slow cooker; shred with 2 forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each taco shell. Top with tomatoes, lettuce and cheese.
