Preparation Steps

• In a slow cooker, combine the beef chuck roast, beef broth, diced tomatoes (undrained), chili powder, cumin, garlic powder, salt, and black pepper.
• Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender and easily shreds.
• Remove the beef from the slow cooker and place it on a cutting board. Shred the beef using two forks.
• Return the shredded beef to the slow cooker with the liquid and stir to combine. Let it sit for about 10 minutes to absorb some of the liquid.
• While the beef is resting, heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
• Add the minced garlic to the skillet and cook for another minute until fragrant.
• Warm the corn tortillas according to package directions.
• Assemble the tacos by filling the warmed tortillas with shredded beef. Top with shredded lettuce, diced tomatoes, shredded cheese, sour cream, and salsa as desired.