These shredded beef tacosare flavor-packed and easy to make with a roast and a few Mexican pantry staples. Slow cook until tender, then just shred and pile into a tortilla!
Optional: flour tortillas or shells, pico de gallo, sour cream, cilantro
Instructions
Place the chuck roast into a slow cooker. Pour water into the crockpot and then salt and pepper the roast.
Add the salsa, green chiles, chili powder and cumin. Place the lid on top and cook on low for 6-8 hours, or until it easily shreds.
Remove roast from crockpot and take off any fat. Shred the meat with two forks and then place back in the slow cooker. Turn to warm until ready to serve.
Place shredded beef inside a taco shell and then add your favorite toppings.
Notes
Use a slow cooker liner to make clean up a breeze. Place any leftover meat in a zip top bag to freeze for later. It will stay good up to six months.