I was hungry for Mexican food but wanted to try something new. I found a small 2# roast and happened to have flour tortillas and hot sauce on hand. This was a great meal to have in the crock pot on a rainy day.
Crock Pot Roast Beef Tacos
1 small beef roast (I used a 2# sirloin tip roast)
1 - 14.5 oz can of petite diced tomatoes
1/4 cup onions, minced
2 garlic cloves, peeled
1 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp ancho chile powder
Cook in the crock pot on medium heat for 6 hours. Turn the beef every hour so the tomato juice will help break it down for easy shredding. When meat is falling apart, remove from the crock pot and let sit on a plate for 10 minutes before shredding. Put the rest of the crock pot contents in a small bowl or in a blender. I used an immersion blender and blended until the mixture is smooth. Set aside to pour on top of shredded beef. Serve on top of warm flour or corn tortillas. Top with your favorite taco toppings. I used hot sauce and sour cream.