Tri-tip or chuck roast (2-3 lbs.)
1 jar salsa, 16 oz.
fajita condiments (avacado, sour cream, cheese, etc.)
Place roast in slow cooker. Sprinkle with desired amount of cumin and garlic powder (I do about 1 tsp each). Cook on low for 5-6 hours. Shred roast and discard fat. Keep or discard meat juice in slow cooker for desired consistency. Pour jar of salsa onto shredded beef and mix. Cook 1 hour. Spoon over fajitas and add condiments. Serves 6. Super easy!