Santa Fe Pot Roast (Slow-Cooker/Crockpot)

• 1 (3 lb) boneless beef chuck shoulder pot roast
• 1 (7/8 ounce) package taco seasoning mix
• 1 cup salsa (Salsa Casera Herdez)
• 8 (8 inch) whole wheat tortillas

1. Cut roast into large chunks and rub with taco seasoning.
2. Heat oil in a large saucepan and saute meat.
3. Place in slow cooker and add salsa.
4. Cook on LOW 6-8 hours or HIGH 4-5 hours.
5. Remove meat from cooking liquid and shred.
6. Serve tortillas with condiments such as shredded lettuce, sour cream, HERDEZ Salsa Casera, and HERDEZ Jalapeno Peppers (sliced or whole).

boneless beef chuck shoulder, taco seasoning mix, salsa, whole wheat tortillas

Taken from www.food.com/recipe/santa-fe-pot-roast-slow-cooker-crockpot-450375 (may not work)