Ingredients:
Meat
- 2 ¼ lbs chuck roast, fat trimmed
- 8 oz jar of sliced pepperoncini with juice
- 1 medium yellow onion, sliced
- 1 package of Watkins Organic Au Jus Gravy Seasoning Mix
- 2 Tablespoons Watkins Organic Adobo Seasoning
- 1 14.5 oz can of beef broth
Tortillas & Cheese
- 8 medium tortillas
- Fine shredded cheeses
- Lettuce, shredded
- Tomato, diced
- Avocado, diced
- Salsa
- Sour cream
- Fresh Lime, sliced
Directions:
- In a large Crockpot, place whole chuck roast, sliced pepperoncini with juice, onion, beef broth, Watkins Organic Au Jus Gravy Seasoning Mix, and Watkins Organic Adobo Seasoning. Stir until combined. Cook on HIGH for 4 hours or LOW for 6-8 hours
- Remove roast from Crockpot and place on cutting board. Shred meat the desired texture. Use a slotted spoon to remove pepperoncini and onion from the crock pot and mix them into the meat.
- Dip the tortillas in the Crockpot juices. Grill one side on medium heat in the frying pan until golden brown. Flip tortillas over, fill with meat mixture and shredded cheese. Fry taco until second side is golden brown and cheese is melted.
- With a soup spoon, ladle the remaining juice from the Crockpot into small dipping bowls for tacos.
- Serve tacos with dipping bowls and desired toppings.
