Shredded Beef Taco Cups with Fresh Corn Salsa

3 lbs chuck roast
1 thinly sliced white onion
1 teaspoon kosher salt (coarse)
½ teaspoon ground pepper
¼ teaspoon Lawry’s garlic salt
½ cup water
2 10 oz cans mild Rotel diced tomatoes with chilies
1 bunch cilantro leaves chopped
½-3/4 cup reserved beef broth
Salt and pepper to taste
6 ears fresh sweet corn, kernels cut off
½ cup fresh cilantro leaves, finely chopped
1 medium size red bell pepper, finely diced
1-2 Tablespoons fresh lime juice
Salt and pepper to taste
Whole wheat burrito size tortillas for shell
6 cups Finely chopped romaine lettuce

1. Place roast in crockpot on low setting. Top with thinly sliced onions, salt, pepper and garlic salt. Pour water in bottom of crockpot (not over roast), cover with lid and cook overnight.
2. Remove roast from crockpot, cut strings off if present. Transfer beef broth to a large bowl, reserve. Shred roast into small pieces and replace back into crockpot on low setting. Stir in both cans of Rotel diced tomatoes, cilantro leaves, about ½ Cup reserved beef broth (add more if desired) and salt and pepper to taste. Let simmer on low until ready to serve.
3. Place corn, cilantro leaves, red bell pepper and lime juice into a large bowl. Gently toss to combine and lightly season with salt and pepper to taste.
4. Preheat oven to 350 degrees F. Place tortillas into Texas size muffin tin by creasing or folding a small edge of the tortilla to fit in the tin. Press gently to form, it should take shape easily. Bake for 15-20 minutes or until firm, crisp and slightly golden brown. Let cool for 5 minutes before serving.
5. Place spoonfuls of shredded beef into each taco cup and top with lettuce and fresh corn salsa.