Slow-Cooker Beef Tacos

INGREDIENTS

• 1 small beef chuck roast (about 3 to 4 lbs.)
• 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, green onions, red onion, and lime wedges for serving

DIRECTIONS

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