• Place 1-2 cups water, roughly chopped celery and carrot and quartered onion into the bottom of the slow cooker, cover roast beef with dry taco seasoning and add any remaining from the pkt into the liquid in the slow cooker. Place lid on and cook for 6-8 hours on low.
• Remove beef and place on board, remove vegetables from cooker and discard. shred beef and add back into the liquid cook 30 minutes on low with lid off, taste test and if needed add more taco seasoning (i used 1/2 pkt but could have used 1/3 instead) give it another 5-10 minutes and re taste test... serve how you desire.

Notes

• We used as taco meat on wraps with lettuce, tomato, finely diced red onion, guacamole, grated cheese and sour cream.
• I had no beef stock available so used hot water, onion, carrots and celery to make a stock. Could possibly use ready made stock however i have no idea how it would work out.
• We ended up with about 1-1.5 cups stock before adding the pulled beef back into the liquid, it gave it a great consistency and flavour.