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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 12 |
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I got this recipe from my mom. It is amazing! I cook it at least 3 times a month! Ingredients:
1 (3 pound) beef top round roast |
salt and ground black pepper to taste |
4 (4 ounce) cans chopped mild green chilies |
1 (4 ounce) can chopped hot green chilies |
1 1/2 cups water |
12 (8 inch) flour tortillas |
Directions:
1. Season beef roast with salt and black pepper; place in slow cooker. Spoon the mild and hot chiles over the roast. Pour in the water.
2. Cover slow cooker; set to High. Cook until roast shreds with a fork; 4 to 6 hours. Shred meat; serve on tortillas.
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