Mexican Pot Roast Tacos

  • 1 1/2 tsp chili powder
  • 1/2 tsp smoke paprika
  • 1/2 tsp crushed red pepper flakes
  • 1/4 tsp salt
  • 1 boneless beef chuck roast (3lbs)
  • 1 can (4 oz) chopped green chilies
  • 1/2 cup chopped sweet onion
  • 2 garlic cloves, minced
  • 3/4 cup beef broth

In a small bowl, combine the first five ingredients.  Cut roast in half; rub spice mixture over meat.  Transfer to a 3 quart slow cooker.  Top with chilies, 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 two 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 or toppings of your choice.