Amy Hallford Morrell 2 - 3 lb. Chuck Roast 2 pkgs. Taco Seasoning 1 large can Tomatoes, petite diced 1 Onion, sliced 1 Bell Pepper, sliced Salt and Pepper to taste

Wash and dry Chuck Roast. Take 1 pkg. Taco Seasoning and rub on roast. Let stand for 3-4 hours in fridge.
Place roast in Crock Pot. Add Tomatoes, Onion, Pepper, Salt and Pepper. Sprinkle the last package of Taco Seasoning over contents and pour 6 oz. of water over all. Cook on low for 6 hours. When meat begins to fall apart shred with a fork.

Serve with Flour Tortillas, Spanish Rice, Refried Beans, etc.