Ingredients:
- 1 chuck roast
- Salt & pepper
- 1 package taco seasoning
- ½ stick butter
- Tortillas & any taco toppings you like for serving
Directions
Heat oven to 325 degrees. Place roast in baking dish that has a lid. Season well with salt, pepper, and taco seasoning. Cut butter into pats and spread evenly around. Cover and bake 1 hour per pound of meat. (Mine was 2.56 pounds. I cooked for 2 ½ hours. It still was not quite as tender to shred so I cooked it 30 more minutes, then it came out perfect for shredding).
Shred meat in the pan. Turn oven to 425 degrees and cook for 20 more minutes to crisp the shredded ends. At this point it is ready to serve with your favorite taco setup!
Seriously this is SO GOOD. Like 10 stars! I always have doubts when a recipe comes with the word "viral" attached, but we absolutely loved it. It lives up to the hype! I cooked the meat on Sunday when I had more time and we ate it the next day with Levi's Tortillas and all of our go-to toppings.
