Ingredients:
1 1/2 – 2kg Roast Beef (an inexpensive cut works best)
2 Cups Beef Stock
1/2 – 1 tsp Chilli Powder (depends how hot you like it, 1/2 is really mild)
1/2 Tbl Cumin
1/2 Tbl Onion Powder
1 tsp Garlic Powder
1 tsp Salt
1/4 tsp Freshly Cracked Black Pepper
Juice of 1 Lime
Directions:
Place your roast in your crockpot.
Combine dry ingredients in a bowl and mix thoroughly.
Sprinkle this mixture all over the top and sides of your roast.
Pour beef stock and the juice of your lime over the top of the roast.
Set your crockpot to low and, depending on your crockpot, leave it to cook for at least 5 hours, or until the juices of the beef run clear.
When the beef is cooked, remove from the crockpot and shred with two forks.
Place shredded beef back into the juices in the crockpot and set to warm until you need it.
To serve, remove the beef from the juices and serve on either soft tortillas or in traditional taco shells with your favourite toppings, usually salad, sour cream and salsa.
Notes:
This is a great make-ahead meal, and can be frozen to have at a moments notice.
When storing the shredded beef in the fridge or freezer, keep in the juices. This will prevent it from drying out when re-heated. You can easily skim any fat off the top of the juices once it has cooled.
Source: Based on a recipe found at http://cookingclassy.blogspot.com.au/2012/01/shredded-beef-tacos.html