Ingredients

The following ingredients have 4 Servings
  • 2.5 - 3 pound beef chuck roast
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 Tablespoons vegetable oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 16 ounces jarred chunky salsa
  • tortillas (for serving)
  • taco toppings (for serving)

Instruction

  • Season the chuck roast on both sides with the salt and pepper.
  • On the stove, heat a large skillet to medium-high heat. Once hot, add the vegetable oil. Sear the roast for about 3-5 minutes per side, or until a deep golden brown.
  • Place the seared roast into a 6-8 quart crockpot. Sprinkle the garlic powder, onion powder, and cumin on top. Pour the salsa directly on top of the roast. Cook on low heat for 7-8 hours or high heat for 4-5 hours, until shreddable. The longer you let it cook, the easier it will shred.
  • Remove the roast from the crockpot. Shred the meat, discarding any fatty bits. Place the shredded meat back into the crockpot and stir it with the accumulated juices. Taste and add more salt if necessary. Serve immediately with  tortillas, along with your favorite taco toppings.