Shredded Beef Tacos

This is one of those fluke recipes from the newspaper eight years ago--I tried it, and it instantly became a family favorite. I like it because it goes in the crockpot and I don't have to do much to it. Everyone else likes it because they can add their own choice of toppings.

Shredded Beef Tacos

5 lb. chuck roast
2 t. pepper
2 t. salt
2 t. cumin
5 cloves of garlic, minced

Put meat and spices in the crockpot. Fill halfway with water. Turn on low heat and cook at least 8 hours.

When done, strain 1-2 c. of the cooking liquid and reserve. Shred or dice the beef; return it to the crockpot, along with the reserved liquid.

Serve with homemade tortillas and salsa.

Trevor likes his with cheese and sour cream.

I usually use the smallest piece of meat, about half the size, and halve the recipe accordingly. It fills 12-15 small tortillas.