Season the roast on both sides with the salt and pepper.
3 pounds chuck roast, ½ teaspoon kosher salt, ½ teaspoon black pepper
Place a large skillet over medium-high heat. Once hot, add the oil. Sear the roast on both sides so you get a good sear, we are looking for a deep golden brown, about 3-5 minutes per side.
2 tablespoons vegetable oil
Place the roast into a 6-8 quart slow cooker. Sprinkle the garlic powder and onion powder on top.
½ teaspoon garlic powder, ½ teaspoon onion powder
Pour the salsa directly on top of the roast. Place on low 7-8 hours or high 4-5 hours, until shreddable.
16 ounces jarred salsa
Take the roast out of the slow cooker. Shred the meat, discarding any fatty bits.
Place the shredded meat back into the slow cooker and stir it with the juices in the cooker.
Taste and add more salt if necessary. Serve immediately in tortillas and your favorite taco toppings.
tortillas, taco toppings
Notes
Nutritional value is for meat only.
Use your favorite taco shells for this, we usually use either corn or flour tortillas.
This can be topped with any of your favorite taco toppings so have fun with it!
You do not have to sear your meat, but it is highly recommended,
This can be cooked on low for 7-8 hours or high for 4-5 hours.
Chuck roast is our go-to for this recipe, see other options above.
The meat can be used for various different dishes, again see above for different ideas.
This can be frozen, see my tips above on how to do that.