Slow Cooker Taco Pot Roast - shredded beef tacos. Only 5 ingredients - beef chuck roast, au jus gravy mix, taco seasoning, tomato juice, and Rotel diced tomatoes and green chiles. Can serve shredded pot roast over rice with beans for a burrito bowl or in a warm tortilla for pot roast tacos. This is CRAZY good! Makes a great freezer meal too!
1(10-oz)can Rotel diced tomatoes & green chilesundrained
Place pot roast in slow cooker. Whisk together remaining ingredients and pour over pot roast.
Cover and cook on LOW for 8-12 hours or on HIGH for about 4-1/2 hours.
Do I need to pan-sear the meat before adding it to the slow cooker? Searing or browning the meat is not necessary. To brown the roast, heat a few tablespoons of olive oil or canola oil in a large skillet over medium-high heat. Sear on all sides of the beef roast in the hot pan for a few minutes. Place meat in the crock pot. Use a little beef broth to deglaze the skillet and scrape up the brown bits from the pan and add to the slow cooker. Those browned bits are flavor gold!
Does pot roast get more tender the longer it cooks? Yes! Chuck roast, brisket, or round roast all contain connective tissues that will slowly break down into rich collagen as they cook in the crockpot. Collagen takes time to break down. Using the slow cooking method to cook pot roast results in a tender, melt-in-your-mouth, fall-apart beef.
Is this pot roast spicy? We did not think this roast was spicy. If you are worried about the heat, use mild Rotel.
If you like spicy food, add some cayenne pepper or some pureed chipotles in adobo sauce
You can freeze leftover pot roast for a quick meal later.
This recipe makes a great freezer meal. Just dump everything into a gallon freezer bag and throw it in the freezer. Just dump everything into the slow cooker when you are ready. You can let it defrost some in the refrigerator overnight or just dump it all in frozen.
Store leftover shredded meat in an airtight container in the refrigerator.