Mexican Pot Roast Filling |
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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 9 |
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My son's friends used to request this recipe when they came over...ten years later, they're still talking about it. The meat makes an excellent filling for tacos, burritos or enchiladas and freezes well.Connie Dicavoli, Shawnee, Kansas Ingredients:
1-1/2 teaspoons chili powder |
1 teaspoon ground cumin |
1/2 teaspoon smoked paprika |
1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon salt |
1 boneless beef chuck roast (3 pounds) |
1 can (4 ounces) chopped green chilies |
1/2 cup chopped sweet onion |
2 garlic cloves, minced |
3/4 cup beef broth |
taco shells or flour tortillas (8 inches) |
chopped tomatoes, shredded lettuce and shredded mexican cheese blend |
Directions:
1. In a small bowl, combine the first five ingredients. Cut roast in half; rub spice mixture over meat. Transfer to a 3-qt. slow cooker. Top with chilies, onion and garlic. Pour broth over meat. Cover and cook on low for 8-10 hours or until meat is tender.
2. Remove meat from slow cooker; shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each taco shell. Top with tomatoes, lettuce and cheese. Yield: 9 servings.
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