Directions
1. Place the beef chuck roast into the slow cooker.
2. Pour the entire jar of Pace Chunky Salsa over the chuck roast, ensuring that the meat is well-coated with the salsa.
3. Set the slow cooker on low and cook for 8 hours or until the roast is tender and easily shredded with a fork.
4. Shred the beef in the slow cooker using two forks and mix it well with the salsa to allow the flavors to meld.
5. Serve the shredded beef with your choice of sides or use it as a filling for tacos, burritos, or sandwiches. Top with any additional toppings you want!
Variations & Tips
– Want a little more kick? Opt for the medium or hot variety of Pace Chunky Salsa to amp up the heat.
– If you prefer to add more complexity to the flavor, mix in a teaspoon of ground cumin or a spice blend like taco seasoning along with the salsa.
– Cooking on a time crunch? The roast can be cooked on high for 4 to 5 hours, but the low and slow method is recommended for optimum tenderness.
– Make this dish your own by topping it with fresh cilantro, diced avocado, or a squeeze of lime before serving to brighten up the rich flavors.
– For a leaner option, a pork tenderloin or boneless, skinless chicken breasts can be used in place of beef chuck roast; just be sure to adjust the cooking time accordingly as these meats cook faster.
– Leftovers can be refrigerated and used throughout the week, or frozen for future quick meals.
