Slow Cooker Mexican Roast Tacos

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.