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Ingredients

• 2 lb Chuck Roast (trim excess fat, cut into 2‑3 large pieces)
• 1 cup Beef Broth (low‑sodium preferred)
• 0.25 cup Maple Syrup (adds subtle sweetness; can use honey or BBQ sauce)
• 2 tbsp Taco Seasoning (store‑bought or homemade blend of chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt)
• 1 large Onion (peeled and finely diced)
• 0.25 cup Fresh Cilantro (roughly chopped)
• 1 cup Shredded Cheddar Cheese (coarsely shredded)
• 12 tortillas Corn Tortillas (small, 6‑inch size; keep wrapped in foil)
• 1 large Lime (cut into wedges for serving)

Instructions

1. Prep Ingredients

   Dice the onion, chop the cilantro, measure the broth, syrup, and taco seasoning. Set aside.

   Time: PT10M

2. Assemble in Crock‑Pot

   Place the chuck roast pieces into the crock‑pot. Pour in the beef broth and maple syrup, then sprinkle the taco seasoning over the meat.

   Time: PT5M

3. Slow Cook

   Cover the crock‑pot and set it to HIGH for 6 hours.

   Time: PT6H

   Temperature: High

4. Shred the Beef

   When the time is up, remove the roast (it will be very tender). Using two forks, shred the meat directly in the cooking juices, mixing to coat evenly.

   Time: PT10M

5. Warm Tortillas

   Wrap the corn tortillas in a damp paper towel and microwave for 30‑45 seconds, or heat them briefly in a dry skillet over medium heat.

   Time: PT5M

6. Assemble Tacos

   Place a spoonful of shredded beef onto each tortilla, then top with shredded cheese, diced onion, and chopped cilantro. Serve with lime wedges on the side.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

15g

Fiber

3g