Crockpot or Pressure Cooker Mexican Roast Tacos
Ingredients
- 2-3 Lb Roast
- 1 M Onion, Sliced
- 2 M Jalapenos, deseeded and chopped
- 1 M-L Tomato, Sliced
- 2 Bay Leaves, optional
- 1 t Ground Cumin
- 2 t Chili Powder
- 1 t Garlic Powder
- 1 t Garlic Powder
- 1 t Smoked Paprika
- 1 t Mexican Oregano
- 1 t Salt
- 1 t Black Pepper
- 2-3 C Beef Broth
- 2 T Minced Garlic
Instructions
- Place everything in your slow cooker or pressure cooker. Cook on low for around 8 hours or high for about 5 hours. Or pressure cook on high for 1 hour.
- When it is finished cooking, remove lid.
- Remove roast to shred. Remove bay leaves from liquid. Blend the liquid and veggies. I used a hand blender.
- Shred meat. You can add your meat to the liquid or remove some of the liquid and then add the meat. It might be too saucy if you don't remove some of the sauce.
- Serve as desired.
