Slow-Cooker Beef Tacos

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Southern Living


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2 pounds boneless beef chuck roast, cut into 1-inch cubes

1 teaspoon salt

1 tablespoon vegetable oil

1 tablespoon chili powder

1 (6-oz.) can tomato paste

2 cups beef broth

1 small white onion

1 (8-oz.) can tomato sauce

1/2 medium-size green bell pepper

1 teaspoon ground cumin

1/2 teaspoon pepper

Flour or corn tortillas, warmed

Toppings: shredded Cheddar or Monterey Jack cheese, sour cream

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