slow cooker shredded beef tacos... 6 hours and 20 minutes

the goods:

2 tablespoons olive oil, divided

2 pounds boneless beef chuck roast

2 teaspoons chili powder

1 teaspoon cumin

1/2 teaspoon paprika

1 cup beef stock

2 tablespoons tomato paste

1 chipotle pepper in adobo sauce, minced

1 small white onion, diced

5 garlic cloves, minced

flour tortillas

optional toppings: shredded cheese, fresh cilantro, guacamole, pico de gallo or salsa

Whisk together the chili powder, cumin, and paprika in a small bowl. Rub the spice mixture into the beef covering each side evenly. Heat 1 tablespoon olive oil in a large skillet over medium high. Carefully place the beef in the skillet and sear on each side until browned, about 2 minutes per side. Remove beef from skillet and place in the bottom of a slow cooker.

Add the remaining tablespoon of olive oil to the saute pan along with the diced onion. Saute for 3 minutes, stirring occasionally. Add the garlic and saute for 1 minute. Add the beef stock and stir the pan to deglaze it, scraping up any browned bits at the bottom of the pan with a wooden spoon. Add tomato paste and chipotle and whisk to combine. Bring the sauce to a boil, reduce heat, and simmer for 3-5 minutes until the sauce has reduced and thickened slightly. Pour the pan sauce over the beef into the slow cooker. Cook on low for 6-9 hours or on high for 3-4 hours until the beef shreds easily.

Shred the beef with 2 forks and serve in flour tortillas with desired toppings.