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This recipe is very adaptable to your tastes and family serving sizes so my measurements are not too specific.
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(i.e.
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bag of cheese; youd need less or more depending on how big of a roast you choose to cook, depending on your family size, etc!)
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Pull out your good ol crock pot!
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Add your round roast*.
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Pour in your beef broth; you want it to cover up to about 1/4 of the roast.
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Sprinkle your taco seasoning over the roast and into the broth.
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Cover and set your slow cooker to low for 8 hours.
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When roast is done shred beef with two forks and mix it into the broth and drippings goodness allowing it to soak up some.
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Sprinkle some cheese on top and put the lid back on while you heat up your tortillas.
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In a ungreased skillet over medium/high heat, warm up your tortillas about 5-10 seconds per side.
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(If you are a crunchy taco person, you can sub out flour tortillas for crunchy taco shells!)
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Now fill your warm tortillas with your shredded beef, sprinkle with more cheese...and at this point, anything else your tastes may choose to add.
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We add sour cream as well!
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Peppers, onions or tomatoes sound like other delicious options!
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Enjoy!
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(* Use a round roast as this cut of beef has less fat running through it than other roast cuts).
