Tailgate Tacos

 2 .5 - 3 pounds boneless chuck roast

2 tablespoons olive oil

salt/pepper to taste

1 teaspoon minced garlic

1 cup Helen’s Rustic Original Salsa

1 cup beef stock

1 large onion, peeled & quartered

16 corn or flour tortillas

Season beef w/ salt & pepper. Heat oil in a large skillet over high heat & add garlic; sear beef on all sides. Transfer to a slow cooker and add salsa, beef stock & onion. Cook on low heat until beef is fork-tender, about 6-7 hours. Shred beef using two forks; form soft tacos using corn tortillas and desired toppings.