Ingredients 

1 3-pound boneless beef chuck roast

1/2 teaspoon ground cumin

Kosher salt and freshly ground pepper

1 16-ounce jar salsa verde

1/2 white onion, thinly sliced

2 cloves garlic, smashed

1/2 cup chopped fresh cilantro

Sprouted tortillas, warmed

Shredded lettuce and chopped tomatoes, avocado and/or radishes, for topping

Lime wedges, for serving

Directions 

1. Season the beef with the cumin, 1 teaspoon salt and 1/4 teaspoon pepper. Add to the crockpot then add the salsa, onion and garlic. Cover and cook on high, 6 hours.
2. Remove the meat to a cutting board and shred with 2 forks, discarding the excess fat. Return the meat to the slow cooker and stir in the cilantro.
3. Serve the meat in tortillas and top as desired. Serve with lime wedges.

Recipe adapted from Food.com