Ingredients
Scale
- 3–4 lb. beef chuck roast
- 24 oz. jar salsa
- 1 oz. taco seasoning
- tortillas and toppings for serving
Instructions
- Place the chuck roast in the slow cooker.
- Sprinkle the taco seasoning over the roast.
- Pour the salsa on top of the meat.
- Cover the slow cooker and cook on low for 8-10 hours until the beef is tender.
- Shred the beef using two forks, discarding any fatty pieces.
- Lay a paper towel over the beef to absorb excess grease, then remove it.
- Serve the shredded beef in taco shells with your favorite toppings.
Notes
This dish pairs well with various toppings like cheese, avocado, and sour cream.
Feel free to use homemade salsa for added freshness and flavor.
Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 8-10 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 Serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg