Crock Pot Shredded Beef & Gravy Tacos

3 Lb. boneless beef chuck roast
1/2 tsp. garlic powder
1/4 cup water
16 white corn tortillas
1 Tbs. olive oil, for saute
Oil, for frying
1 small green bell pepper, thinly sliced
1/2 small yellow onion, thinly sliced
2 cups shredded cheddar cheese
1/2 small head red cabbage, shredded or finely chopped
Sour cream, to taste
Beef gravy

Gravy Recipe:
1 cup meat drippings (juice at bottom of crock pot)
2 cups beef broth
1 to 3 Tbs. whole wheat flour
1/4 tsp. sea salt
A few dashes of ground black pepper

Place roast in crock pot. Add water to crock pot and sprinkle garlic powder over top of meat. Cook on high for 6 hours. When meat is done, transfer to a large plate and rest meat while you prepare the rest.

To make gravy: Transfer meat drippings (juice) from the crock pot to a medium saucepan. Whisk in broth and bring to a full boil over high heat. Continue to boil on high until liquid is reduced by half, about 10-15 minutes. Pour liquid into large glass (4-cup) measuring cup or oil separator. Let liquid stand 5 minutes, until oil has separated from the broth. Carefully skim oil off the top of the liquid with a spoon and place oil back into saucepan. Add a tablespoon of flour at a time, whisking until it forms a thick paste-like consistency. Slowly whisk in remaining broth and thicken over medium-low heat (it could take several minutes to thicken). Add sea salt and black pepper, to taste. *If gravy is still too thin, slowly sprinkle in an additional 1-2 tablespoons of flour, whisking constantly, to avoid flour from lumping.

In a large skillet saute pepper and onion in oil, over medium heat until softened. Transfer to a bowl and set aside. If using corn tortillas, using the same skillet, add enough oil to fry tortillas. Cook tortillas, one at a time, until softened (just a few second per side). Transfer to a plate lined with a paper towel. Layer paper towels in between each cooked tortilla.

Shred roast using two forks, being sure to remove any fat. Add shredded meat to gravy and stir to coat. In each tortilla, layer shredded beef and gravy mixture, onion/pepper mixture, cheese, and sour cream. Top with shredded raw cabbage.

Makes 16