Thanks to Mommy's Kitchen for this one. I love shredded beef at Mexican restaurants and this recipe is fabulous for that restaurant taco taste at home. Everyone wants me to make these kind of tacos instead of regular old browned hamburger ones from now on. And it's a crockpot recipe!!! Yay!!
Crockpot Shredded Beef for Tacos
2 lb chuck roast
2 packets of taco seasoning mix
3/4 cup water
Place chuck roast in slow cooker. Sprinkle 1 packet of taco seasoning over the roast and then pour 1 cup of picante sauce over it. Cook on low for 6 to 8 hours. Remove roast to a cutting board and shred meat with 2 forks (I meticulously take out all the gross fat because I'm very picky about that kind of thing). Wipe out the baked-on stuff in the crockpot and place the meat back in. Sprinkle with about 1/2 a packet of taco seasoning and 3/4 cup water and a bit more picante sauce and stir around. Let heat all the way through on high, stirring occasionally till it is hot.
Serve shredded meat in taco shells and tortillas with your favorite taco fixings - we like shredded lettuce, shredded cheese, sour cream, salsa, guacamole, and diced tomatoes.