Shredded Beef Tacos

Oh....my.....goodness!!!!!
Between the amazing beef in this recipe and the tomatillo dressing recipe (recipe to come tomorrow) that goes with it I think I died and went to heaven! This I must say has got to be one of the best recipe finds I have ever found. The beef is slow cooked all day in a fantastic combination of flavors and then shredded to put in tacos! Then there is a tomatillo dressing recipe that is OUT OF THIS WORLD!
If you have ever been to Cafe Rio, this is a copycat version of their Shredded Beef Tacos and their Tomatillo dressing. So if you like it there then you will love this recipe!

This recipe came from a blog entitled Eat Cake for Dinner. She seems to have a lot of Copy Cat Versions of foods on there so who knows she may have some other fantastic recipes that you may enjoy. I will definitely have to give a few of them a try since this one was so good.

This recipe is just for the Tacos. I will include the amazing Tomatillo Dressing recipe tomorrow.

1 small onion
2 lbs. boneless beef chuck roast
1 c. low-sodium beef broth
1 Tbl. ground cumin + extra to taste
3-5 garlic cloves, minced
1 (8 oz.) can tomato sauce

1 (14 oz.) can green enchilada sauce
1-2 Tbl. tomato paste
salt, to taste

For serving:
tomatillo dressing, recipe to come tomorrow
soft corn or flour tortillas (I used corn)
black or pinto beans
spanish rice
diced tomato
salsa
chopped cilantro
lettuce
Cojita or Queso Fresco cheese
Monterey or Cheddar cheese, shredded
avocado

Cut the onion into large, chunky slices; place on the bottom of slow-cooker. Place the roast on top of the onions. Combine broth, 1 Tablespoon cumin, garlic and tomato sauce; pour over the top of the roast. Cover and cook on LOW for 6-8 hours.Transfer meat to a cutting board; use two forks to shred the beef. Strain the juices from the slow-cooker, reserving the juice. Transfer shredded meat back to the slow-cooker and pour some of the strained juices over the shredded beef (as much as you prefer). Stir in the enchilada sauce and tomato paste (I added one Tablespoon). Season with salt and extra cumin, to taste. Serve in taco shells with desired toppings. Serves: 8


**Randi's Side Notes**
~ I served mine up on corn tortillas with some chopped onion, cilantro, lettuce, and the dressing and it was out of this world. The dressing I think it was makes this whole thing soooo amazing.
~ I personally cooked my roast for 8 hours, which made it easy to shred, then I shredded it, added the remaining ingredients and let it soak in the new flavors for another 45 minutes. Everybody's crockpots are different so just make sure you give it time. If it is hard to shred its because you didn't let it cook long enough. The more time its in the softer and easier your roast will be to shred.