Slow Cooker Barbacoa Tacos

INGREDIENTS

• 3 pounds chuck roast
• 1/2 cup beef broth
• 1 tbsp chili in adobe with the sauce
• 3 tablespoon apple cider vinegar
• 1 lime juiced
• 6 cloves garlic minced
• 1 teaspoon fresh oregano minced
• 2 teaspoon cumin
• 2 teaspoon salt
• 2 teaspoon pepper
• 2 bay leaves
• 1 Mr Tortilla 1 Net Carb Tortilla Packs

INSTRUCTIONS

1. Spray the slow cooker with nonstick spray.
2. Cut the beef roast into two inch chucks and place them into your slow cooker.
3. In a blender add the beef stock and chili and blend until the chili is in small pieces, pour the mixture into the slow cooker.
4. Add the vinegar, lime juice, garlic, oregano, cumin, salt, pepper, and bay leaves into the slow cooker and stir.
5. Cover and cook on low for 6-8 hours or on high for 4-6 hours.
6. Check your crockpot to see when the meat is tender.
7. Remove the bay leaves and shred the beef with two forks.
8. Serve the slow cooked barbacoa over warm, low carb tortilla add your favorite toppings or onions, cilantro, lime and salsa.