2 tablespoons olive oil1 tablespoon chili powder
1 chuck roast or brisket, 2 to 3 pounds
1 tablespoon garlic powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
3 cloves garlic, minced
Juice of 1 lime
2 tablespoons white vinegar
1/2 cup beef broth
Coat the meat with the olive oil.
In a small bowl, combine the chili powder, garlic powder, cumin, salt, pepper, and minced garlic. Rub the spice mixture all over the meat.
Place the meat into the bottom of a 6-quart slow cooker and squeeze the lime juice over the top. Add the vinegar and beef broth.
Place lid on slow cooker and cook on low for 7 hours.
When meat is finished cooking, remove from the slow cooker and shred using your hands or two forks. Place meat back into the slow cooker and toss with the juices before serving.
Pile into taco shells and top with your favorite toppings.