Slow-Cooker Roast for Tacos

Name: Slow-Cooker Roast for Tacos
Yield: 10 cups
Ingredients: 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

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

Recipe by Gooseberry Patch December 2008

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Credit: Oxmoor House

Recipe Summary

Yield:

10 cups

Ingredients

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

Directions

Step 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.

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

Source

Gooseberry Patch Christmas Book 12

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Slow-Cooker Roast for Tacos

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Recipe Summary

Ingredients

Directions

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Slow-Cooker Roast for Tacos

Gallery

Recipe Summary

Ingredients

Directions

Source

Reviews

All Reviews for Slow-Cooker Roast for Tacos