These ended up being very popular with my family, including my son who wouldn't touch a veggie if his life depended on it!

The beef turned out tender and succulent, though be warned, there is a bit more rendered fat than it looks like!

Ingredients:

2 small eye round roasts, about 2-3 lbs. each (got these on a manager's special, luckily enough!)
4 packets of taco seasoning, your choice
2 cans of diced tomatoes and chiles
1/ cup sliced pickled jalapenos

Directions:

Place both small roasts in a large crock pot
coat and rub thoroughly with the taco seasoning packets, letting the excess rest on top
pour the two cans of tomatoes over the seasoned roasts
layer the jalapenos on top of the tomato-covered beef

Now put the lid on your crock pot and let it go on low for 6-8 hours, leaning more towards 8 to make sure the beef is easy to shred.

Open the lid and savor the wonderful, aromatic steam for a moment before carefully removing the roasts to a large bowl or tray to shred.

Using a slotted spoon or similar tool, dip out the tomatoes, chiles and jalapenos and place in a blender with 1/4 to 1/2 cup of the liquid from the bottom of the crock pot. Blend until smooth to make a delicious salsa to go on the tacos.

Place the meat back in the crock pot and stir with the remaining liquid, then cover and set to keep warm until ready to eat!

We had ours on soft flour tortillas with refried black beans, shredded cheese, shredded lettuce, green onion, jalapenos and sour cream!