Slow-Cooker Roast for Tacos

Ingredients

• 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
• Taco shells

Preparation

1. 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.
2. Using 2 forks, shred roast and spoon into taco shells.