- Rub both sides of roast with Garlic Pepper Seasoning. Place in a 4-quart or larger slow cooker. Add beef broth and 1-2 tablespoons Simply Salsa™ Mix. Cook on LOW 8-10 hours or HIGH 5-6 hours.
- In small bowl with cover, combine sour cream and 1-2 tablespoons Simply Salsa™ Mix; stir to combine. Cover and refrigerate until ready to serve.
- Remove beef from slow cooker and shred. Serve in warm tortillas with salsa sour cream and desired taco toppings.
Makes 6 servings OR 4 servings + 2 leftover servings.
Serve with Avocado & Corn Salad.
Make ahead & freeze: Season roast with Garlic Pepper Seasoning. Place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
For remix Shredded Beef Taco Salad recipe: Reserve 1 cup shredded beef and ¼ cup salsa sour cream; refrigerate, covered, until ready to use, up to 2 days.