Ingredients 1 tablespoon olive oil 3 pound Gripe Farms chuck roast 1 beef bouillon cube 1 can (28 ounces) enchilada sauce 25 small taco tortillas, flour or corn 1 white onion, diced 1 cup queso fresco lime, for garnish Instructions Add oil to a cast-iron skillet. Once the oil is hot, add the chuck roast and sear on each side until brown. Add the roast to a crockpot and top with bouillon and enchilada sauce. Cover and slow cook on low for 10 hours. Remove the roast from the