Heat a cast iron skillet over medium-high heat and add avocado oil. Sear the roast for about 5-8 minutes on both sides until browned and a crisp crust forms. Transfer seared roast to the bottom of a slow cooker.

Surround the roast with sliced onions and sprinkle the seasoning packets all over. Top with slices of butter, pepperoncini peppers with the juice, and minced garlic.

Cover with the lid and cook on LOW for 6-8 hours or on HIGH for 4-6 hours, or until the meat falls apart and is tender. This will depend on the size of the roast.

Once the meat is tender and easily falls apart, transfer it to a baking tray or chopping board and shred with two forks. (I like to avoid scratching the inside of the crockpot!) Return it to the slow cooker and stir it into the sauce/gravy.

For the crunchy tacos:To make the tacos, heat one tablespoon avocado oil in a clean skillet.

Once hot, place a corn tortilla on top and quickly sprinkle with cheese, a scoop of shredded pot roast, and then top with a little extra cheese.

Fold it into a taco and gently press it down into the skillet. Cook until golden brown and the tortilla starts to crisp then flip it over and cook the other side, about 2-3 minutes on each side or until the cheese is fully melty and the tortilla reaches desired crispiness.

Transfer the taco to a serving platter and repeat the steps to make the rest of the tacos.

Garnish with fresh chopped cilantro and diced onions. Serve with a side of gravy from the slow cooker or sour cream if desired. It’s very flavorful on its own so it doesn’t really need much else! Enjoy!