These Mexican Slow Cooker Pot Roast Tacos are beyond delicious! The chuck pot roast is cooked with chili spice, lots of garlic and mexican peppers, that gives this slow cooker pot roast an enticing flavor.
In a slow cooker add 3 1/2 lb pot roast beef, 1 chopped onion, 1/4 cup lime juice, 1 serrano pepper, 1 jalapeno pepper, 1 tablespoon of chili powder, 1 tablespoon of Mccormick's Montreal Steak Spice, 5 chopped garlic cloves, 1/2 teaspoon ground cumin, 1 teaspoon salt, cover and cook on low for 8-10 hours, or on high for 6 hours, or until beef is tender.
Shred the pot roast with two forks. Season with more salt if needed. Toast tortillas over the top of the oven for 30 seconds.
Add cooked meat, and serve it with toppings of your choice. I served Pot Roast Tacos with lettuce, tomatoes, cilantro, homemade guacamole and feta cheese. Enjoy!
Notes
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