This shredded beef has to be the easiest recipe ... ever. Add salsa while the roast is in the crock-pot and the finished product is seasoned perfectly. Wrap in a tortilla, add whatever throw-ins you like and enjoy!
3 Pounds Tri-Tip roast (you can substitute with chuck, brisket, sirloin or bottom round)
2 Cups of your favorite jarred salsa (I had Pace Picante sauce available -- it worked really well)
tortillas, cheese, sour cream (and any other throw-ins that you like with your burrito)
salt and pepper
I like the Tri-Tip cut because it is very lean -- no waste. I tried this once searing the meat before placing in the crock-pot. The second time I skipped the searing step and it didn't seem to make a difference. When the roast is finished, I save the delicious juices for use in soups and stews.
Season roast with salt and pepper. Place in the crock-pot. Add salsa. Cover and cook on low for 8-10 hours or until meat pulls apart easily.
Remove roast from crock-pot. Shred. Fill tortillas with meat, cheese, sour cream and whatever else you like in your burrito. Fold and enjoy!