Load the slow cooker

• Place the chuck roast in the slow cooker.
• Add the au jus seasoning, carne asada seasoning, beef broth, sliced onion and pepperoncini peppers with their juice.

Cook until tender

• Cover and cook on high until the meat shreds apart easily.

Shred the meat

• Take the meat out of the slow cooker and shred it, then return it to the juices.

Assemble the tacos

• Dip a low carb tortilla in the juice from the slow cooker.
• Add shredded meat and Monterey Jack cheese, then fold the tortilla over.

Toast the tacos

• Toast both sides in a hot skillet until golden brown.

Serve

• Serve with rice, beans or taco salad, and extra juice for dipping.