These tacos are great for a potluck or an informal get-together where guests can serve themselves.
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1 (5- to 6-pound) boneless chuck beef roast, cut into 8 pieces
1 cup salsa
1 large (1 cup) onion, chopped
1 (4-ounce) can chopped green chiles
1 tablespoon finely chopped fresh garlic
1/2 cup water
1 (1.25-ounce) package taco seasoning mix
16 (8-inch) flour tortillas, warmed
2 cups chopped lettuce
8 ounces (2 cups) shredded Cheddar cheese
Sour cream, salsa, chopped avocado and/or chopped tomato, if desired
Place roast pieces, salsa, onion, chiles, and garlic into 5- to 6-quart slow cooker. Combine water and taco seasoning in small bowl. Pour over beef. Cover; cook on High heat setting 5-6 hours or on Low heat setting for 6-8 hours, or until beef is tender.
Remove meat from slow cooker, reserving juices. Shred using 2 forks; return to juices in slow cooker. Using slotted spoon, spoon about 1/3 cup meat mixture into center of each tortilla; top with lettuce and cheese. Serve with additional toppings as desired.
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