Crock pot roast tacos. Crock Pot tacos require SO little prep! Slow cooking the shrimp with fire roasted tomatoes (and other vegetables) produces delicious flavor and preserves nutrients! A healthy make ahead dinner for busy weeknights, meal prep, or entertaining!
Crock Pot Taco Salad Recipe is another recipe perfect for busy weeknights. You can enjoy this meal with very little effort, hardly any clean up and. Thanks for stopping by I use my channel to do things that I love so you can expect to see cooking, crafts, diy's, challenges, putting on. You can cook Crock pot roast tacos using 4 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Crock pot roast tacos
- You need 1 of roast.
- You need 1 can of rotel.
- You need 2 packages of Mccormick taco seasoning.
- It’s 1 can of water.
I'm all about making things as easy on myself as possible. One of the meals we have quite often is taco's. Normally I just make the meat on the stove top, but decided I would try in the slow cooker but still make it super easy. It turned out super tasty, incredibly low maintenance.
Crock pot roast tacos step by step
- Add roast to crock pot on medium or high heat.
- Add rotel to crock pot then fill can with water and add to crock pot..
- Add both packages of taco seasoning.
- Cover crock pot and cook for 8 hours on medium or 6 hours on high..
- 1 hour before finished take out roast and shred to pieces. Then return to crock pot for 1 more hour on low..
- Add to tacos, sit down and enjoy. Way better than regular ground beef tacos. :):).
The pot roast comes out unbelievably fall-apart tender in the slow cooker with the most perfect gravy that you can make from the cooking juices. Not to mention, all the tender potatoes, carrots and celery that soak up all that flavor. Oh, and I would totally serve this with the wine I just picked up and a slice. Use your slow cooker for the most delicious Crock Pot Shredded Beef Tacos, piled high with your favorite toppings. Tri-tip is kinda like a combination between a roast and a steak and is amazing when grilled or shredded – which usually means it's marinated, BBQ'd, and then served between two.