Crock Pot Monday: Shredded Beef Tacos with Roasted Poblano Salsa

Not a good picture. But these were the BEST. TACOS. EVER.

I cannot believe how simple this recipe was. The meat was so tender and full of flavor, and the salsa was DELISH!

Ingredients for Meat:
- 2 pounds of boneless chuck roast
- 1/2 small can of chipotle peppers in adobo sauce
- 1/2 package of taco seasoning
- 2 tablespoons of tomato paste
- 1 can of beef broth
- garlic powder, onion powder, and black pepper

Directions for Meat:
1) Combine everything in the bottom of the crock pot.
2) Add roast on top.
3) Cook on low 6-8 hours.
4) Remove from juice, shred, and return to juice until ready to eat.
5) Voila!

Ingredients for Salsa:
- 1 poblano pepper
- 1 red bell pepper
- 1/2 purple onion
- 1 ear of corn
- juice from 1 lime
- handful of chopped fresh cilantro
- a few squirts of zesty italian dressing
- sprinkle of salt and pepper

Directions for Salsa:
1) Cut open the poblano pepper and red bell pepper and take out the seeds. Cut the purple onion into rings. Shuck the ear of corn.
2) Place on grill (or you can use a grill pan) for 3-5 minutes per side.

3) Remove from grill. Dice everything up and add cilantro, lime juice, italian dressing, and seasoning.

4) This was so delish on the tacos! And it was great with chips as a dip, too!

  Get Cookin'!