Ingredients
The following ingredients have 4 Servings
- 2 - 4 pounds beef pot roast, chuck, boneless, top or bottom blade, sirloin tip or cross rib
- 1 can (28 oz) canned tomatoes, diced
- 1 can (5 1/2-6 oz) tomato paste
- 1 cup sweet onion, diced
- 2 tblsp garlic, minced
- 1-2 tblsp italian seasoning, dried OR 3 tablespoons taco seasoning or 1 package
- 1 tsp salt
- 1 tsp pepper
- 10 soft tortillas
- 1 cup cheese, shredded, more or less to taste
- sour cream - as needed
- 2 green onion. thinly sliced
- tomatoes, diced
- lettuce shredded or chopped
- jalapenos
Instruction
- Prepare your slow cooker with cooking spray.
- In slow cooker add diced tomatoes, tomato paste, onions, garlic, Italian seasoning, salt and pepper. Stir until combined.
- Add beef rolling around to coat. Cover and cook on low until beef is tender, 7-8 hours.
- Remove beef from slow cooker and remove any string.
- Using 2 forks shred or chunk into bite sized pieces. I find that different cuts of meat shred differently so do not hesitate to cut the meat into small chunks as necessary.
- Transfer to a mixing bowl.
- Add 2-4 cups of the sauce to the beef and toss to coat. I love sauces and gravy so I tend to add in more sauce than Ken does when he makes this. The amount of sauce is up to you.
- Serve wrapped in a tortilla with green onions, sour cream and any other toppings if desired. Enjoy!
