If you’re hoping to host a Taco Tuesday or have the gang over for a Tex-Mex feast, Mexican Pot Roast is the easiest, most delicious way to make that happen! It’s as simple as only needing two ingredients: tender beef chuck roast and tangy salsa, and dumping them into a slow cooker to do all the work. Sounds pretty great, huh? Enjoy it on tacos, salads, quesadillas, you name it! Mexican Pot Roast literally brings the fiesta to you!
Ingredients
- 1 (3-4-pound) beef chuck roast
- 1 (16-ounce) jar salsa
- salt, optional and to taste
- pepper, optional and to taste
Directions
Step 1 –In a slow cooker, add the beef chuck roast.
Step 2 –Cover the meat with the salsa.
Step 3 –Season the meat with the salt and the pepper, if needed.
Step 4 –Cook on low until the meat is tender, about 6-8 hours.
Step 5 –Transfer the cooked roast onto a cutting board and shred with 2 forks while removing and discarding any unwanted fat.
Step 6 –Place the shredded meat back into the slow cooker and mix with the juices.
Step 7 –Serve.
