These tacos were scrumptious!
2 lbs. beef roast, trimmed (I used a pot roast)
2 t chili powder
1 1/2 t cumin
1 t garlic powder
1 t onion powder
1 t salt
1/2 t pepper
1 onion (chopped)
1 cup beef broth, or more as needed
homemade salsa roja
shredded Mexican blend cheese
Add meat and spices to a slow cooker with about one cup of broth, or enough to just cover.
Cook on high 3-4 hours or low 6-8 hours.
Shred beef and add to tortillas with salsa, lettuce and cheese. Serve with homemade refried pinto beans.