Easiest Crock Pot Tacos You'll Ever Make

These Slow Cooker Beef Tacos are incredibly savory, rich, and filling, and are perfect to make for a family taco Tuesday! Add in some other veggies and toppings of your choice to customize them to your liking- you just can’t go wrong with these. https://kitchendivas.com/slow-cooker-shredded-pulled-beef-tacos/
2-4 lb beef pot roastchuck, boneless, top or bottom blade, sirloin tip or cross rib
1 can (28 oz)canned tomatoes, diced
1 can (5 1/2-6 oz)tomato paste
1 cup sweet onion, diced
2 tbsp garlic, minced
1-2 tbsp italian seasoning OR 3 tablespoons taco seasoning (1 package)
1 tsp salt
1 tsp pepper
10 soft flour tortillas, corn tortillas, or crunchy taco shells

Optional Taco Toppings
1 cup cheese, shredded, more or less to taste
sour cream - as needed
2 green onion. thinly sliced
tomatoes, diced
lettuce shredded or chopped
jalapenos

Prepare your slow cooker with cooking spray.

In slow cooker add diced tomatoes, tomato paste, onions, garlic, Italian seasoning, salt and pepper. Stir until combined.
Add beef rolling around to coat. Cover and cook on low until beef is tender, 7-8 hours.

Remove beef from slow cooker and remove any string.

Using 2 forks shred or chunk into bite sized pieces. I find that different cuts of meat shred differently so do not hesitate to cut the meat into small chunks as necessary.

Transfer to a mixing bowl.

Add 2-4 cups of the sauce to the beef and toss to coat. I love sauces and gravy so I tend to add in more sauce than Ken does when he makes this. The amount of sauce is up to you.

Serve wrapped in a tortilla with green onions, sour cream and any other toppings if desired. Enjoy!

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