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 al
l sides until a dark brown crust is achieved (approximately 4 minutes per side). It is ok
to adjust heat, if pan starts to smoke.
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 and falls apart readi
Place taco fillings on a platter and serve on a white corn tortilla.
No Nutritional Information Available
Tia Lety's Kitchen