Homemade Shredded Beef Tacos
2 pounds boneless beef chuck roast, cut into 1-inch cubes
1 teaspoon salt
1 tablespoon vegetable oil
1 tablespoon chili powder
1 (6-oz.) can tomato paste
2 cups beef broth
1 small white onion
1 (8-oz.) can tomato sauce
1/2 medium-size green bell pepper
1 teaspoon ground cumin
1/2 teaspoon pepper
Flour or corn tortillas, warmed
Toppings: shredded Cheddar or Monterey Jack cheese, sour cream
Sprinkle beef evenly with salt and cook beef, in batches, in hot oil in a Dutch oven over medium-high heat 5 to 7 minutes or until browned on all sides. Remove, reserving drippings in Dutch oven. Add 1 tablespoon chili powder, cook the drippings and seasoning, stirring constantly, 1 minute. Stir in tomato paste. Add 2 cups beef broth, and stir, scraping bits from bottom of Dutch oven. Return beef to Dutch oven, and stir.
Place beef mixture in a 4 1/2-quart slow cooker. Add onion and next 4 ingredients. Cook on high 4 hours or on low 6 hours or until beef is tender. Serve with warm tortillas and desired toppings. For a spicy blend, add into a food chopper; 5 garlic cloves - diced ; the juice of 3 lime halves; 2 Tblsp chopped fresh cilantro; 1/2 to 1 tsp crushed red pepper flakes; 1/2 jalepeno pepper seeded and chopped. Add this to the meat while cooking in the slow cooker.
