Lunch: Slow-Cooker Beef Tacos

Recipe by Lindsay Funston Throw a beef chuck roast—which has a strong beefy flavor and needs time to tenderize—an onion, and some spices in the slow-cooker before you head out for work—and come home to a Tex-Mex masterpiece.

Ingredients

1 small beef chuck roast (about 3 to 4 pounds)
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, scallions, red onion, and lime wedges for serving

Instructions

In a 5-quart slow-cooker, combine chuck roast, onion, garlic, lime juice, chili powder, cumin, and oregano. Pour over chicken broth. Cover and let cook on low, 8 hours.
When ready to shred, add roast and onions to a large bowl and shred with two forks. Pour over enough juice so it's nicely marinated.
Char tortillas over the flame of a gas burner, then top with beef and serve with sour cream, scallions, chopped red onion, and limes.

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