Crock Pot Shredded Beef Tacos

By á-6416

Ingredients

• 1 (2-3 pound) chuck roast
• 1 (1.5 oz.) packet taco seasoning
• 1 (16 oz.) jar salsa
• 1 cup water
• 1 (8 oz.) jar taco sauce

Preparation

Step 1

Note: You'll need to try to plan this out ahead of time since the meat needs time to marinate.

Place roast on a large piece of plastic wrap
Sprinkle entire packet of taco seasoning over chuck roast.
Make sure all sides get coated. Rub it in to ensure good coating.
Wrap up roast with plastic wrap.
Then wrap in aluminum foil.
And then pop it in your fridge overnight (or for at least 2 hours but overnight is best).
The next morning, place your marinated roast into your slow cooker.
Note: you'll need a minimum 5-quart slow cooker for this recipe and this oval shape works great for the shape of a chuck roast.
Pour jar of salsa over the roast.
Then pour in 1 cup of water. No need to stir.
Cover and cook on low for about 8-9 hours.
Take meat out and shred with a fork.
At this point the roast should be very tender so it should be fairly easy to shred.
Discard any fatty pieces.
Dump out the remaining liquid that is in the slow cooker.
Note: I like to leave about 1/2 cup of the cooking liquid in the crock pot.

Then put the shredded meat back into the slow cooker.
Pour in jar of taco sauce
Give it a good stir. Then cover and cook on high for 15-20 minutes until warmed through.