Slow Cooker Shredded Beef Tacos

1 TBS olive oil
3 pounds chuck roast
1 TBS beef bouillon powder, or 1 bouillon cube
1 can (28 oz) enchilada sauce
25-30 small (4½ inches each) taco tortillas, flour or corn
1 white onion, finely diced (about 1 cup)
1 cup queso fresco
2 tablespoons cilantro, minced
lime, for garnish

Instructions

1. To a large cast-iron skillet over medium-high heat, add oil.
Once the oil is hot, add the chuck roast to the skillet and sear on each side, just enough to brown (3-5 minutes per side).

2. Add the seared beef to a crockpot. Top with bouillon powder and the enchilada sauce.
Cover and slow cook on low for 10 hours.

3. When ready, remove the chuck roast from the slow cooker and use two forks to shred. Add the shredded roast back to the juices in the slow cooker.

4. Preheat a skillet to medium-high heat.
Once hot, working one at a time, dip a tortilla into the juices in the crockpot. Add the tortilla to the hot skillet. While it is cooking, top with shredded roast, onion, queso fresco, and cilantro. Cook for 1-2 minutes. Use a spatula to remove from the skillet.

5. Fold the tortilla in half. Serve with leftover juices from the slow cooker for dipping.

 from I am Homesteader