From Abby Reid
1 T. olive oil
3 lbs. boneless chuck roast*
1/2 cup beef broth
1 T. salt
1 T. chili powder
1 t. garlic powder
1 t. onion powder
1 t. paprika
1 t. black pepper
Season roast with salt and pepper.
Heat oil in large skillet; sear roast on all sides.
Place roast in slow cooker and season on all sides.
Add beef broth - adjust amount to cover bottom of pot, not the roast.
Cover.
Cook on low for 7-8 hours or until tender.
Shred meat; add lime and cilantro, if desired.
Serve & enjoy!
We like eating it on tacos with salsa, cheese, and sour cream or homemade nachos.
*3 lbs. roast - adjust size to servings needed - this lasts the 2 of us several days' worth of leftovers!
