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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
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It's from Tambrey's Recipes. I'm guessing at the amount of servings. Ingredients:
3 lbs chuck roast or 3 lbs rump roast |
6 chopped garlic cloves |
2 bay leaves |
1/4 cup apple cider vinegar |
1 chopped onion |
2 tablespoons black peppercorns |
15 ounces can tomato sauce |
1/4 cup chili powder |
1/2 lb green chili, roasted, skinned & sliced |
1/4 cup jalapeno juice |
Directions:
1. In a crockpot, combine the roast, garlic, bay leaves, apple cider vinegar, chopped onion, and whole black pepper.
2. Cook for a minimum of 6 hours or until meat falls apart. Cool meat and shred. Remove broth from crockpot and strain.
3. Add meat back to crockpot, then add the tomato sauce, chili powder, green chilies and jalapeno juice. Stir in enough of the cooking broth to keep moist and cook 2 more hours.
4. Serve with flour tortillas and roll them like burritos.
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