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Shredded Santa Fe Pot Roast

A Chipotle Olive Oil Recipe

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Prep Information

Prep Time

20 minutes

Cook Time

360-480 minutes


8 people


  • Jalapeno peppers to taste, either fresh or bottled
  • 1 (3 lb.) boneless beef chuck shoulder pot roast
  • 1 (.78-oz) package taco seasoning mix
  • 1 cup salsa
  • 3 Tablespoons Chipotle Olive Oil
  • 8 (8-inch) whole wheat flour tortillas
  • Shredded lettuce
  • Sour cream


  • Remove beef from cooking liquid and shred. Serve shredded beef in flour tortillas with shredded lettuce, sour cream, salsa, and jalapeno peppers (sliced or whole).
  • Put beef chunks in a low cooker and add salsa. Cover and cook on LOW for 6-8 hours or cook on HIGH for 4-5 hours or until meat is very tender.
  • Heat a small amount of the Chipotle Olive Oil in a large frying pan. Add beef chunks and sear each piece on all sides.
  • Cut roast into large chunks and rub the outside of the pieces with taco seasoning.
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