For the beef:
1.5kg beef round roast
1 tbs onion powder
1 tsp smoked paprika
1 tsp cumin
1 tsp garlic powder
1 tbs canola oil
1 bottle Big Rock Traditional Ale
2 cups chicken stock
Salt and pepper to taste

For the salsa:
2 avocados, diced
2 tomatoes, seeded & diced
1 onion, diced
1/4 cup cilantro, chopped
1 tbs lime juice

10-15 small tortillas (corn or wheat, whichever you prefer)
3 cups baby arugula
2 limes, quartered

Preheat the oven to 375F. Mix the onion powder, paprika, cumin and garlic powder together in a small bowl. Rub the beef roast on all sides with the spice mixture, salt and pepper. Meanwhile, in a large dutch over, heat oil over medium-high heat on a stove top. When oil is up to heat (oil should shimmer), place in the beef roast and sear  on all sides (a side is done when it is crispy and brown).  Once seared on all sides, add the beer and stock and cover with the lid. Place in the oven and cook for 3-4 hours, turning the roast once and hour, or until the meat is tender enough to easily pull apart with two forks.

Once the beef is tender, remove it from the dutch oven (onto a cutting board or bowl) and shred the meat using two forks to pull it apart. Place the meat back into the dutch oven with the remaining juices, stock and beer (if you have any spice mix remaining, add this too) and cook for an additional 45 mins. If there is no liquid left when you remove the beef, add an additional 1 cup of stock. This additional cooking will keep the meat tender.

While the meat is in the oven, mix  all of the ingredients for the salsa together in a small bowl.

Once the meat is cooked (after the 45 minutes), remove it from the oven and allow it to cool for five minutes. Once cooled, begin to layer your tacos. For each taco, layer a tortilla with some arugula, beef and salsa (amount will vary depending on how full you want your taco).

Serve immediately.

Serves 4-6.

Recipe courtesy of Wine, Food & Friends.