Shredded Beef Tacos

Shredded Beef Tacos
Source: Campbell's Slow Cooker Recipes, Oct. 2008

1 can Campbell's French Onion Soup
1 Tbs. chili powder
1/2 tsp. cumin
2 lbs. boneless beef chuck roast
2 Tbs. chopped cilantro

1. Stir soup, chili powder and cumin in a 4-quart slow cooker. Add the beef and turn to coat.
2. Cover and cook on LOW for 6 to 7 hours or until the beef is fork-tender. I cooked mine semi-frozen on HIGH for 10 hours.
3. Remove beef from the cooker to a bowl and let it rest for 10 minutes. Using 2 forks, shred the beef. Return to the cooker and stir in the cilantro.
4. Serve with soft or hard taco shells, cheese, lettuce and sour cream...if you want.

P.S. Sorry there is no picture. I promise to take pictures next time...will someone remind me :-)