REMOVE ROAST FROM COOKER AND SHRED USING 2 FORKS. TOP SHREDDED MEAT WITH LIME JUICE AND SOME OF THE JUICES FROM THE CROCK POT. SERVE WITH TORTILLAS, TACO SHELLS, OR OVER A NICE TORTILLA SALAD BOWL.

The chuck roast is braised classically in a heavy, lidded pot in the oven for three or more hours. The result is beef so tender it can be shredded with two forks.

When the fat has melted, add two pieces of the chuck roast, season with 1⁄2 teaspoon salt and brown on each side, about 3 minutes per side. Remove the browned meat to a plate and set aside.

Ingredients 1 tablespoon canola oil 1 boneless beef rump or chuck roast (3 to 3-1/2 pounds) 1/4 cup red wine, beer, beef broth or water, for deglazing 6 medium carrots, cut into thirds 6 medium ...

Crock Pot Shredded Beef Tacos Betsy Thompson, creator of Load of Crock shares her recipe for shredded beef tacos. Check out her Mother’s Day Special at Load of Crock now through May 11.

Use beef, stew or high-pressure setting on pressure cooker; program 90 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid.

Remove roast from cooker and shred using 2 forks. Top shredded meat with lime juice and some of the juices from the crock pot. Serve with tortillas, taco shells, or over a nice tortilla salad bowl.