Slow Cooker Pot Roast Tacos


Slow Cooker Pot Roast Tacos
Serves: 6
10 minutes to prep, 8-10 hours slowcooker time

This recipe came about by accident and has become a favorite dish in my house – namely because all the kids will eat it with no threats.  Its also incredibly simple to make and is one of the few slow cooker recipes I use even in summer months.

Toss into Slow Cooker:
1 frozen pot roast
S&P
Onion flakes
Garlic
½ can beef broth
1 can mexi tomatoe with chilies
1 T Cumin
1 T chili powder

1 T Red wine vinegar – add this to cooked and shredded meat.

 Extra Ingredients:

Toritillas
Cilantro
Lime – Use a fresh lime, it makes a huge difference!
Cotija cheese, grated – this is important!
Sour cream

Toss in all crockpot ingredients, set it on low and cook for 8 – 10 hours.

When the meat is done, and you are ready to eat, shred it, hit it with the red wine vinegar and place it on a heated corn tortilla.  Sprinkle on Cotija cheese, add some cilantro and squeeze fresh lime juice over it.  That’s it.

We’ve found that any leftover meat makes a nice addition to nachos!

 

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