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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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A great Crockpot recipe for burritos or tacos. From the cookbook Don't Panic-Dinner's in the Freezer . Recipe can be doubled or tripled and frozen Ingredients:
2 lbs beef chuck or 2 lbs round roast |
1 tablespoon 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 (depending on Crockpot) until beef is tender.
2. Remove and shred, using 2 forks to pull apart.
3. Return meat to Crockpot and stir to combine meat and liquid.
4. Serve as a filling for tacos, burritos, chalupas. Serve with cheese, guacamole, sour cream, lettuce, etc.
5. To freeze: Cool, freeze in gallon freezer bag.
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