This recipe can be done in the slow cooker or the oven (at 325 degrees F). It is pulled beef taco meat. The leftovers makes superb enchiladas. Spicy and full-bodied flavor without overdone heat.

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Lay the chuck roast into the bottom of a slow cooker with a tight-fitting lid. Sprinkle the taco seasoning mix over the beef. Pour the green salsa over the beef, followed by the beef broth.

    Advertisement
  • Cook on Low for 4 hours. Add more beef broth if needed. Remove the beef from the slow cooker and shred with two forks. Return the shredded beef to the slow cooker; mix with the liquid. Serve hot.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

298.3 calories; 23.1 g protein; 4.2 g carbohydrates; 81.8 mg cholesterol; 477.2 mg sodium. Full Nutrition

Reviews (64)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/12/2010
I used this recipe as a starting point. I like to create my own varaitations. I had a plan to slow cook a beef chuck roast with some green enchilada sauce. This recipe gave me the idea to add the broth which I definately recommend for flavor as well as moisture. I buy low sodium because the sauce and taco mix already have enough. From another recipe I used half a chopped onion to line the bottom placed the roast on top and added the enchilada sauce and a can of green chili's broth and topped with cilantro. This made some wonderful meat to be used in burritos taco enchilada's or just over rice and beans. It was not spicy so add some heat if you like or simply eat with hot sauce as we did. Read More
(62)

Most helpful critical review

Rating: 3 stars
01/13/2012
I have to say right off the bat that this recipe needs to cook a LOT longer than 4 hours on low. At 4 hours it wasn't nearly ready to shred. At 6 hours it was closer and then by 8 hours it was good to go. (I am really glad I started it at 5 AM for dinner that night.) I used mild green salsa and I should have used medium or hot. My chuck roast was 2 1/2 lbs I used the full amount of salsa and taco seasoning and only one can of broth. (I could have used less broth and it would have been fine.) I did layer thick slices of onion on the bottom of the crock pot & then fished them out before I added the shredded beef back into the juices. Next time I will use a hotter salsa and add a couple of whole jalapenos and a bay leaf. Read More
(22)
78 Ratings
  • 5 star values: 45
  • 4 star values: 23
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
07/12/2010
I used this recipe as a starting point. I like to create my own varaitations. I had a plan to slow cook a beef chuck roast with some green enchilada sauce. This recipe gave me the idea to add the broth which I definately recommend for flavor as well as moisture. I buy low sodium because the sauce and taco mix already have enough. From another recipe I used half a chopped onion to line the bottom placed the roast on top and added the enchilada sauce and a can of green chili's broth and topped with cilantro. This made some wonderful meat to be used in burritos taco enchilada's or just over rice and beans. It was not spicy so add some heat if you like or simply eat with hot sauce as we did. Read More
(62)
Rating: 4 stars
07/12/2010
I used this recipe as a starting point. I like to create my own varaitations. I had a plan to slow cook a beef chuck roast with some green enchilada sauce. This recipe gave me the idea to add the broth which I definately recommend for flavor as well as moisture. I buy low sodium because the sauce and taco mix already have enough. From another recipe I used half a chopped onion to line the bottom placed the roast on top and added the enchilada sauce and a can of green chili's broth and topped with cilantro. This made some wonderful meat to be used in burritos taco enchilada's or just over rice and beans. It was not spicy so add some heat if you like or simply eat with hot sauce as we did. Read More
(62)
Rating: 5 stars
11/26/2011
WE LOVE THESE. No really. I thought we were the only family who made them this way. It comes out like carnitas. I use my own homemade taco seasoning and Campbell's beef broth. Always a hit. NOTE: This also works with chicken and chicken broth. Read More
(59)
Advertisement
Rating: 5 stars
07/06/2010
This looked interesting so with a pot-roast in hand and no desire to break out the Lipton C of M soup I gave it a try. What can I say except EASY and delicious. Served it the first day as soft tacos. Leftovers went into an enchilada-casserole thing that DH favors. I plan to try this next with a pork shoulder roast and call it M's Easy Carnitas. Read More
(40)
Rating: 3 stars
01/12/2012
I have to say right off the bat that this recipe needs to cook a LOT longer than 4 hours on low. At 4 hours it wasn't nearly ready to shred. At 6 hours it was closer and then by 8 hours it was good to go. (I am really glad I started it at 5 AM for dinner that night.) I used mild green salsa and I should have used medium or hot. My chuck roast was 2 1/2 lbs I used the full amount of salsa and taco seasoning and only one can of broth. (I could have used less broth and it would have been fine.) I did layer thick slices of onion on the bottom of the crock pot & then fished them out before I added the shredded beef back into the juices. Next time I will use a hotter salsa and add a couple of whole jalapenos and a bay leaf. Read More
(22)
Rating: 5 stars
07/13/2010
Gotta love it...4 ingredients. I was trimming this roast...very dense firm and what I felt would be inedible. I used ONLY the listed ingredients.... extremely RARE for me but I restrained myself. In absence of the bi-focals I left it in the crock-pot for 14 hours rather than 4. That inedible piece of meat is the tastiest thing I've eaten in a long time. The beef soaked up all the broth and salsa and although I like it hot the spiciness was evened out by the extended cooking. Next on the list is chicken and pork. As stated in prior reviews this can be used in many different dishes....tacos enchilladas salads flautas. Simple and inexpensive. Read More
(20)
Advertisement
Rating: 3 stars
01/14/2012
I changed nothing in this recipe as far as what the recipe called for to make. I decided instead of using jar green salsa and taco seasoning. I'd make mine fresh and use equivalent measurements it asked for to stay true to the recipe. What I found that others were talking about how 4 hours wasn't enough time to cook the meat. And will agree to that. There is no way 5 pounds of meat being a chuck roast will cook in a slow cooker in 4 hours. Mine was done in 7. I feel there was too much broth mixture in when it was done I did shred the meat and place it back in the broth but I strained out about a cup and a half of the broth and reserved it to the freezer for another time. The meat held no flavor as it was in the broth. My family said it was fine but I thought it was ok. Sorry it's not something I'll be making again. Read More
(15)
Rating: 5 stars
03/13/2012
All I can say is WOW these are amazing!!! I used a smaller roast and used 1 can beef broth and half a jar of picante sauce instead of the green salsa and that was the only change I made. I will be making these again the husband loved these also!!! thanks for the recipe:) Read More
(12)
Rating: 4 stars
08/09/2010
This was really good. Read More
(9)
Rating: 5 stars
07/12/2010
I followed the recipe to the letter and it turned out superb. I may or may not make a few modifications in the future but for the first time it was superb. Read More
(6)