Shredded Venison Taco's

1 small Venison roast (or beef)
water
1 TBSP. Cumin
1/2 TBSP. Garlic powder
lettuce
tomato
shredded cheddar cheese
chopped onion
Taco shells

-Place roast in the crock pot with enough water to cover.
-Sprinkle roast with cumin and garlic powder.
-Cover and cook on high for 6-8 hours.
-After cooking roast, shred the meat with forks and remove from crock pot with a slotted spoon into a serving bowl.
-Top taco's with your favorite toppings and enjoy!

Past recipes