Santa Fe Pot Roast (Slow-Cooker/Crockpot) |
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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 6 |
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I found this in the Herdez web site. Did not try yet, but sounded delicious and easy, so decided to publish here for safe-keeping. Ingredients:
1 (3 lb) boneless beef chuck shoulder pot roast |
1 (7/8 ounce) package taco seasoning mix |
1 cup salsa (salsa casera herdez) |
8 (8 inch) whole wheat tortillas |
Directions:
1. Cut roast into large chunks and rub with taco seasoning. Heat oil in a large saucepan and sauté meat.
2. Place in slow cooker and add salsa. Cook on LOW 6-8 hours or HIGH 4-5 hours.
3. Remove meat from cooking liquid and shred. Serve tortillas with condiments such as shredded lettuce, sour cream, HERDEZ Salsa Casera, and HERDEZ Jalapeño Peppers (sliced or whole).
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