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Prep Time: 15 Minutes Cook Time: 660 Minutes |
Ready In: 675 Minutes Servings: 8 |
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Great for burritos or tacos. A favorite for my family on Cinco de Mayo. Great when served with an avocado salsa that has avocado, tomatoes, onions, cilantro, and lime juice. Ingredients:
4 pounds beef chuck roast, trimmed of fat and meat cut into chunks |
1 (24 ounce) jar salsa |
1 onion, chopped |
1 (7 ounce) can chopped mild green chiles |
2 cloves garlic, minced |
2 teaspoons chili powder |
1 1/2 teaspoons ground cumin |
1/2 teaspoon dried oregano |
Directions:
1. Mix chuck roast, salsa, onion, green chile peppers, garlic, chili powder, cumin, and oregano in a slow cooker.
2. Cook on Low for 10 to 12 hours. Remove lid and cook on High for 1 more hour.
3. Remove chuck roast from slow cooker using a slotted spoon to a serving platter; shred meat with a fork. Add liquid from slow cooker, 1 tablespoon at a time, to the chuck roast until desired consistency is reached.
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