3 lb. beef chuck roast
1 Tablespoon Curt's Cooking Spice (available at Oilerie.com)
3 Tablespoons Oilerie garlic olive oil
1 (16 ounce) jar Curt's Fire Roasted Salsa (available at Oilerie.com)

Pre-heat oven to 225 degrees. In a large Dutch oven, heat the olive oil over medium heat. Season the roast well with Curt's Cooking Spice. Brown both sides of chuck roast in hot oil, about 5 minutes per side. Remove Dutch oven form heat and pour the entire jar of Curt's salsa over roast. Cover and bake for 3 hours. Shred beef with 2 forks and serve immediately with warm flour tortillas.

This recipe was great! I browned both sides as directed and then put the roast in a slow-cooker rather than the oven for about 4 hours. The meat was really tender and literally melted in our mouths. Be sure to reserve some salsa to add to your tortillas when serving. We enjoyed these steak tacos with rice and beans and a salad. Ole! Left by: Mert (March 26th 2010)