Slow-Cooker Roast for Tacos

Oxmoor House

Don't forget to offer all the tasty taco toppers...shredded cheese, sour cream, lettuce, tomatoes, onions and salsa, Olé!

Yield: 10 cups


  • 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


  1. 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.
  2. Using 2 forks, shred roast and spoon into taco shells.
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