SLOW-COOKER SHREDDED BEEF FOR TACOS

So easy, so yummy.

1 (2 lb.) boneless beef roast (I used chuck)
1 Tb. canola oil
1 small to medium-sized onion, sliced thinly
4 cloves garlic, minced
1/2 Tb. tomato paste
3/4 cup beef broth
1/2 tsp. dried parsley
2 tsp. chili powder
1 1/2 tsp. ground cumin
1/4 tsp. cayenne
1/2 tsp. paprika
1/2 tsp. dried oregano

Heat a large, heavy bottomed skillet over medium high heat, and add the oil.  Sprinkle the beef roast liberally with salt and pepper.  Once the oil is hot, add the roast to the pan and brown on all sides, about 2 minutes per side.  Place in the crockpot.

To the pan, add the onion and cook for about 2 minutes before stirring in garlic and tomato paste.  After another minute, stir in the beef broth and spices.  Scrape up any browned bits, and then pour the seasoned broth and onions over the top of the roast.
Cook on low for 8-10 hours.  Shred with two forks and serve.