Shredded Beef for Tacos and More

 Crockpot Shredded Beef

4 lb. Boneless Beef Chuck Pot Roast
1 Cup of Beef Broth
1 package of dried Onion Soup Mix
2 tbs of Tomato Paste
3 Garlic Cloves minced
1/2 tsp paprika
1/2 tsp Cumin
1 tbs Chili Powder
1tbs Adobo Seasoning.
Olive Oil

Mix the paprika, cumin, chili powder and adobo seasonings in a bowl and then pat over the entire piece of meat getting it completely covered. Heat a skillet on medium high with some olive oil to sear the meat so both sides are browned. Place meat in crockpot. In skillet add the beef broth and tomato paste and stir  to a boil, then lower the heat and simmer a few minutes. Place the minced garlic and onion soup mix over the meat in the crockpot and then pour the beef broth mixture on top. Cover and set the crockpot to low and cook for 7 hours. When it is finished remove the meat from the crockpot and place in a bowl using 2 forks to shred it. Once the meat is shredded put back in the crockpot with the juice so that the meat remains moist.