For dry rub, combine salt, pepper, garlic powder, paprika and cumin.
½ tsp. sea salt, 1 tsp. black pepper, 1 tsp. garlic powder, ½ tsp. smoked paprika, ½ tsp. ground cumin
Coat all sides of beef with dry rub.
2 pounds raw Beef chuck roast
Tightly wrap meat in plastic, place in container. Cover.
Refrigerate for 2 hours or overnight.
Remove dry rubbed beef from refrigerator. Let stand at room temperature before searing.
In large skillet, heat 2 Tbsp. vegetable oil over medium-high.
2 Tbsp. vegetable oil for searing
Sear each side of beef for 2-3 minutes. Reserve.
To large crockpot add salsa and cola. Stir to combine.
1 cup BUENO® Christmas Roast® Green Chile Salsa, 1 cup cola (soda)
Place seared meat over sauce mixture. Cover and slow-cook on LOW setting for 6 to 8 hours. At 6 hours, check for desired tenderness of beef.
Remove meat from sauce and shred or slice for tacos.