GETTING READY:

1. In a small bowl, combine oil with spice mixture and rub half all over roast.

MAKING:

2. Heat a large nonstick skillet and brown roast on all sides.

3. Place in slow cooker. Add pasta sauce and any remaining spice mixture to skillet and bring to the boil, scraping up brown bits. Pour into slow cooker.

4. Cover and cook on Low for 6 to 8 hours and on High for 3 to 4 hours or until meat is very tender.

(If possible, turn meat 2 or 3 times to be submerged in the liquid so exposed side will not dry out.)

5. Remove roast from juice and let stand for 10 minutes. Using two forks, pull roast apart and return to slow cooker and stir into sauce to combine.

6. Season with salt and pepper to taste.

SERVING:

7. Fill taco shells with about 1/3 cup of the meat mixture and top with sour cream.