Grant's Beef Tacos
1 Chuck Roast
1 16oz jar of your favorite salsa
1 can of cream of mushroom soup
Pico de Gallo
Shredded pepper jack cheese
Take your roast and coat both sides generously with Cumin. Then place in a crock pot with your salsa and cream of mushroom soup. Cook on low heat for 10 hours or until fork tender. Once fork tender break apart the roast and mix well in the juices.
To make the taco take your flour tortilla, spread with sour cream and then place about 2oz of meat along with shredded pepper jack cheese, Pico de Gallo, and shredded lettuce.