While in Arizona, my family went to a great mexican restaurant. I ordered the Carne Asada because it’s my aunt’s favorite dish there so I figured it had to be good, right? I was sooo right! It came with delicious shredded beef, beans and rice, sour cream, guacamole, and homemade tortillas. It was amazing. And to no surprise, a few days later when we were back in Colorado, I was craving it again. We had a chuck roast in the freezer so I decided to throw it in the crock pot with some seasonings and see if I could get my own juicy and delicious shredded beef tacos. I was nervous all day as it cooked, but when dinner time rolled around I was very very happy with the results! My husband and I ate it the next 2 days for lunch and it was just as terrific each time. Here is the recipe. P.S.- The salsa and roast are not pictured above. I had already used them and threw the package away. What are ya gonna do. Oh well. This recipe fed about 9 people, 2 servings each.
1 3 lb Chuck Roast (I let it thaw in the fridge overnight)
1 packet of Taco Seasoning
Minced Onion to taste
Powdered Garlic to taste
Chili powder to taste
1/2 jar of Salsa (I used Tostito’s)
1 cup Water
1) Put roast in crock pot and rub the taco seasoning all over it.
2) Sprinkle onion, garlic, and chili powder on top. Dump 1/2 jar of salsa in and 1 cup of water.
3) Cook on low 8 hours or until meat is done and tender. Shred with forks or with a stand mixer (much easier method).
4) Put it back in the crock pot with the juices and serve with tortillas and your favorite toppings.
We had cheese, lettuce, sour cream and guacamole. My guacamole is the lazy kind. I just mash up the avocado and add salt and pepper to taste. But it’s kind of a must for me. Enjoy!