Monday, June 17, 2013

Chipotle Pot Roast Tacos

I made these for dinner and was so impressed by how simple they are, yet so tender and flavorful. My husband called dibs on the leftovers AT THE TABLE! Delish!



Chipotle Pot Roast Tacos
courtesy of HEB grocery store and their Cocinaware line

2-3 pounds boneless shoulder cut chuck roast
salt and pepper
2 T canola oil
16 oz. jar chipotle salsa
tortillas- white corn or flour
toppings- tomatoes, red onions, cilantro, avocado, etc.

Place oven rack on bottom 1/3. Heat oven to 325.

Season roast with salt and pepper. Heat dutch oven over high heat for 3 minutes. Pour in canola oil and add roast. Cook for 3 minutes on each side. Add 1 cup water and jar of salsa.

Place inside heated oven and cook for about 2 hours. Meat should fall apart easily. Shred meat with knife and fork. Place inside tortillas with your favorite toppings.
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