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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 8 |
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My favorite recipe for burrito meat. From the cookbook Don't Panic-Dinner's in the Freezer . If you have a large crockpot, you can double or triple the recipe and freeze the meat for later. The recipe calls for vegetable oil, but I never add it. It's very easy to make, no browning required. Ingredients:
2 lbs beef chuck or 2 lbs round roast |
1 tablespoon vegetable oil |
1 onion, chopped |
1 (4 ounce) can chopped green chilies |
1 cup chunky salsa |
2 tablespoons brown sugar |
1 tablespoon soy sauce |
1 garlic clove |
1/2 cup water |
Directions:
1. Place beef in Crockpot. Add remaining ingredients and enough water to barely cover roast. Cover. Cook on low 6-8 hours until beef is tender. Remove and shred, using 2 forks to pull apart. Return meat to Crockpot and stir to combine meat and liquid.
2. Serve as a filling for tacos, burritos, chalupas. Serve with cheese, guacamole, sour cream, lettuce, etc.
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