Slow Cooker Chipotle Pot Roast Tacos
2 - 3 lb. boneless shoulder chuck roast
• salt & pepper
2 Tbsp. HIll Country Fare Canola Oil
1 jar (16 oz.) H-E-B Chipotle & Garlic Salsa Picante
3 large tomatoes, thin sliced
3 avocados, peeled & thin sliced
2 red onions, thin sliced
1 pkg. (30 ct.) H-E-B White Corn Tortillas
Place a large skillet over medium-high heat. Add in the oil. Sear the
seasoned roast on all sides until a dark brown crust is achieved (appr
oximately 4 minutes per side). It is ok to adjust heat, if pan starts
Transfer roast into a crock-pot set to medium high heat.
Add the H-E-B Chipotle & Garlic Salsa Picante and cover.
Allow the roast to cook for several hours until roast is fork tender a
nd falls apart readily.
Place taco fillings on a platter and serve on a white corn tortilla.