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Categories:
chuck roast onion soup salad dressing condensed beef broth Worcestershire sauce flour tortillas toppings
Viewed: 9 - Published at: 6 years agoIngredients
- 1 boneless beef chuck roast (about 3 pounds)
- 1 envelope onion soup mix
- 1 envelope ranch salad dressing mix
- 2 cans (10-1/2 ounces each) condensed beef broth, undiluted
- 2 tablespoons Worcestershire sauce
- 16 mini flour tortillas, warmed
- Optional toppings: Shredded lettuce, chopped tomatoes, provolone cheese strips, sliced pepperoncini and sour cream
Method
- Place roast in a 5- or 6-qt. slow cooker; sprinkle evenly with soup and dressing mixes. Add broth and Worcestershire sauce. Cook, covered, on low until meat is tender, 6-8 hours.
- Remove roast from slow cooker. Skim fat from cooking juices; keep warm. Shred beef with two forks; serve in tortillas with toppings as desired. Serve with juices for dipping.
