Gluten-Free, Dairy-Free, Serves 12

For the shredded beef:

• 3 lbs beef chuck roast
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups beef broth
• 2 tablespoons olive oil

For serving:

• Corn tortillas (for tacos)
• Gluten-free tortillas (for burritos)
• Your favorite taco and burrito toppings, such as shredded lettuce, diced tomatoes, avocado slices, chopped cilantro, salsa, lime wedges, etc.

Directions:

In a small bowl, combine the ground cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper to make the seasoning mix. Rub the seasoning mix all over the beef chuck roast, ensuring it’s evenly coated. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the seasoned beef chuck roast and sear on all sides until browned, about 3-4 minutes per side. Transfer the seared beef chuck roast to a slow cooker. Add the chopped onion, minced garlic, and beef broth to the slow cooker. Cover and cook on low heat for 8 hours or until the beef is tender and easy to shred.

Once the beef is cooked, remove it from the slow cooker and transfer it to a cutting board. Use two forks to shred the beef into bite-sized pieces. For Tacos: Heat the corn tortillas in a skillet over medium heat until warmed through and slightly charred. Fill each tortilla with a generous amount of shredded beef and your favorite taco toppings. For Burritos: Warm the gluten-free tortillas according to the package instructions. Place a portion of the shredded beef in the center of each tortilla, along with your desired burrito fillings. Fold in the sides of the tortilla and roll it up tightly to enclose the filling. Serve the shredded beef tacos and burritos immediately, accompanied by additional toppings and condiments as desired.