Slow Cooker Roast with Chile Diced Tomatoes for Tacos
Cuisine: Mexican
Author: Shannon
Prep time: 10 mins
Cook time: 10 hours
Total time: 10 hours 10 mins
A chuck roast cooked in the slow cooker with a can of chile diced tomatoes makes great shredded tacos.
Ingredients
  • 3-4 pound boneless beef chuck roast (or California roast)
  • 1 tsp salt
  • ¼ tsp pepper
  • 1-2 Tbsp vegetable oil
  • 1 Onion sliced or chopped
  • 1 can beef consume soup
  • 1 can diced tomatoes with chiles
  • 1 T Balsamic Vinegar
  • 1 T Worcheshire
Instructions
  1. Trim any fat on the sides off the roast and rinse with water. Pat dry with paper towels.
  2. Heat 1-2 Tbsp of oil in a nonstick or cast iron skillet on medium to medium high heat for 3-4 minutes. Salt and pepper one side of roast and add to heated pan seasoned side down. Heat to sear for 2-4 minutes. Salt and pepper second side and flip. (Add more oil if needed.)
  3. Add onion to bottom of slow cooker and add roast on top. Pour beef consume soup over top. Evenly spread diced tomatoes on top. Sprinkle balsamic vinegar and worcheshire over tomatoes.
  4. Cook roast in slow cooker on low for 10 hours or high for 5 hours.
Recipe by Work at Home Balance at https://www.workathomebalance.com/slow-cooker-roast-chile-diced-tomatoes-tacos/