brit's tex-mex shredded beef tacos...

the first time i ever made these, i had a roast & wanted to so something different with it. so i checked all my cupboards & this is what i came up with:) i have made them over & over since, but never been confident enough with "the recipe" to post it. so, this time i wrote it all down as i went, the way i thought i had done it the other times & it was perfect. so here it is--

{brit's tex-mex shredded beef tacos}

4-5 lbs. beef chuck roast

3- 14.5 oz. cans mexican style stewed tomatoes, undrained

1 can water

2 envelopes sazon goya

1 tsp. salt

1 TBSP dried chopped onion

1 TBSP cumin seed

2 tsp. beef bullion

place all ingredients into a heavy metal roasting pan. do not stir or mix. pre-heat oven to 400 degrees & cook for 4-4 1/2 hours. checking about halfway through to make sure you have enough liquid. if all liquid is gone add 1/2 cup water & continue cooking. remove pan from oven & carefully remove lid. using 2 forks, shred the meat & mix with the remaining liquid. replace the lid & let sit at least 30 minutes.

serve on tortillas, i prefer corn, with tomato, onion, cilantro, avocado, sour cream & lime. do not under any circumstances use ketchup:)... sorry dad, i'm calling you out on this one.