Slow Cooker Mexican Pot Roast Tacos
Miz Helen's Kitchen
adapted from Janes Adventures In Dinner
Ingredients
3 1/2 pound chuck roast ( I use Grass Fed)
Salt and Pepper, generous
1 tablespoon Olive Oil
1 14 oz can Fire Roasted Diced Tomatoes
1 4 ounce can Green Chiles
3 Garlic Pod, minced
1/2 teaspoon powdered Chipotle Chili Pepper
2 Tablespoon Chili Powder
1 Tablespoon Cumin
1 Tablespoons Cocoa Powder
2 cups water
Directions
Generously salt and pepper the roast on all sides
In a hot skillet pour 1 tablespoon Olive Oil, sear the roast on both sides until browned very well
Remove the roast from skillet and place it in Slow Cooker on high
In a mixing bowl, mix the tomatoes, green chiles, garlic, chipotle chili pepper, chili powder, cumin, cocoa powder and water
When the tomato and spices are mixed well pour them over the roast and cover the Slow Cooker.
Cook on high for 6 1/2 hours
Take the roast out of the remaining broth and let set on a board for 10 to 15 minutes
Shred the roast for the Tacos and use the remaining broth to drizzle over the taco
The Tacos were delicious and we really enjoyed them.