Don't forget to offer all the tasty taco toppers...shredded cheese, sour cream, lettuce, tomatoes, onions and salsa, Olé!
1 (4 to 5-lb.) beef chuck roast
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
2 (14 1/2-oz.) cans Mexican-style stewed tomatoes
Place roast in a large slow-cooker; sprinkle with spices. Add tomatoes with juice around the roast. Cover and cook on low setting for 8 to 10 hours.
Using 2 forks, shred roast and spoon into taco shells.