For tacos, nachos, quesadillas, pulled beef sandwiches, and more!

Ingredients

1 (2 ½ – 3 pound) Blade Roast or Blade Steaks

2 tablespoons chili powder

4 teaspoons ground cumin

2 teaspoons salt

2 teaspoons black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Pinch of red pepper flakes

(Or, instead of the above spices use 2 x 1 ounce taco seasoning packets)

1 cup Thames River Melons salsa

1/2 cup low sodium beef broth

Instructions

Trim any large exterior fat, then place the roast in the slow cooker and rub the seasoning mix over all sides of the meat. Top with the salsa and beef stock.
Cook on low for 8 to 10 hours or on High for 5 to 6 hours, until the meat easily shreds.
Use tongs to transfer the beef to a cutting board. Discard any remaining bones and most of the liquid in the cooker, leaving about 2 tablespoons. Using two forks, shred the meat and return it to the remaining juices to keep moist.
Keep in the slow cooker on warm until ready to enjoy.
Use to top nachos (that’s what I did!) or in tacos, quesadillas, or sandwiches.