Slow-Cooker Roast for Tacos

Slow-Cooker Roast for Tacos Recipe
Oxmoor House
Don't forget to offer all the tasty taco toppers...shredded cheese, sour cream, lettuce, tomatoes, onions and salsa, Olé!


10 cups

Recipe from

Gooseberry Patch


1 (4 to 5-lb.) beef chuck roast
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
2 (14 1/2-oz.) cans Mexican-style stewed tomatoes
Taco shells


Place roast in a large slow-cooker; sprinkle with spices. Add tomatoes with juice around the roast. Cover and cook on low setting for 8 to 10 hours.

Using 2 forks, shred roast and spoon into taco shells.