Mexican Shredded Beef

Ingredients:

• 3.5 lb chuck roast
• 1 yellow onion, thinly sliced
• 3/4 cup orange juice
• 1/2 cup beef broth
• 2 1/2 tablespoons chili powder
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic powder
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 3/4 cup salsa verde
• Tortillas and taco fixings (like shredded cheese, sour cream, avocado, etc.)

Optional additions:

• 1/4 cup chopped jalapeño peppers
• 1/4 cup chopped cilantro
• 1/4 cup lime juice

Instructions:

1. Combine ingredients: In a slow cooker, combine chuck roast, onion, orange juice, beef broth, chili powder, paprika, cumin, onion powder, garlic powder, oregano, and salt.
2. Cook: Cover and cook on low for 7-8 hours, or until the meat is tender and easily shreds.
3. Shred meat: Remove the meat from the slow cooker and shred it using two forks.
4. Add salsa verde: Return the shredded meat to the slow cooker and stir in the salsa verde.
5. Serve: Serve the shredded beef in tacos, burritos, or over rice.

Optional Additions:

• For extra flavor: Add jalapeños, cilantro, or lime juice to the shredded beef.
• For a spicier kick: Increase the amount of chili powder or add a pinch of cayenne pepper.
• For a richer flavor: Add a tablespoon of Worcestershire sauce to the slow cooker.

Enjoy your delicious Slow Cooker Shredded Beef!