Shredded Beef Tacos

"Whisk together the smoked paprika, chile powder, and ground cumin. Rub it on both sides of the chuck roast and let the roast sit for an hour. Heat 1 1/2 tablespoons olive oil in a cast-iron skillet over medium heat. Brown the roast on both sides. Place the roast in the bottom of a large slow cooker. Cook the onion in the skillet over medium heat until soft and lightly browned on the edges."

"Reduce the heat to low, add the garlic, and cook for 1 minute. Stir in the beef broth and scrape the bottom of the skillet to deglaze all those brown bits. Add the onion mixture, chipotle peppers, Adobo sauce, orange juice, lime juice, and tomato paste to the Crock Pot. Cover and cook on high for 3 hours or low for 6 hours. Shred the beef with two forks while removing any cartilage and fat. Return the meat to the Crock Pot."

"When ready to make the tacos, use tongs to remove the beef from the liquid. Add the shredded beef, jalapenos, red onion, cilantro, tomato, and Cotija cheese to flour or corn tortillas. Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch"

Chuck roast is rubbed with smoked paprika, chile powder, and ground cumin, then browned and placed in a slow cooker. Onions are cooked and deglazed with beef broth before adding chipotle peppers, Adobo sauce, orange juice, lime juice, and tomato paste. The roast cooks on high for 3 hours or low for 6 hours, then is shredded and returned to the cooking liquid. Shredded beef is served on flour or corn tortillas and topped with sliced jalapeño, thinly sliced red onion, torn cilantro, chopped tomato, and crumbled Cotija cheese. Olive oil and garlic add depth of flavor.

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