Shredded Taco Meat

1 - 4 to 5 pound chuck roast
1 tsp. taco seasoning (I make my own)
1 tsp. onion soup mix (I make my own)
Season both sides of the roast with the seasoning and onion mix, 1/2 tsp. per side of each. Grease the inside of a crock pot or spray with cooking spray and place the seasoned roast inside. Cook on low 6 - 8 hours. When cooked, remove roast from crock pot and shred with two forks. Serve on warm tortillas, hard taco shells, or make taquitos:
Heat about 1/2" of oil in a skillet over medium high heat. Dip a corn tortilla in the hot oil, turn over about 3 seconds per side. Place on a plate or baking sheet covered with paper towels to drain and cool prior to handling. Do not discard the oil, leave heating to use to fry the taquitos.
For each corn tortilla, place about 2 TBS of the shredded meat toward the top of the tortilla and roll up. Place on a baking sheet until all are rolled up and ready to cook. With the seam side down, carefully place in the hot oil for a few seconds, turn and cook the other side for a few more seconds, remove to a paper towel lined baking sheet to drain. Repeat until all are cooked. Top with guacamole, sour cream and fresh Pico de Gallo.