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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 10 |
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I had a chuck roast and didn't want to make the usual stew, so after looking at a lot of recipes, I decided to try this for a Mexican meal. I have used this meat for a number of dishes (most favorite is tacos, also burritos and topped nachos with it) I think it is far superior to using ground beef. Ingredients:
1 (3 lb) chuck roast |
1 large onion, chopped |
1 (4 ounce) can green chilies, drained and chopped |
1 -2 teaspoon chili powder |
1 -2 teaspoon cumin |
1 teaspoon red pepper flakes |
3 ounces frank hot sauce |
2 teaspoons garlic powder |
1 -2 cup beef broth |
1 (14 1/2 ounce) can diced tomatoes, drained (optional) |
Directions:
1. Put everything in a crock pot.
2. (Add enough beef broth to come up to almost 1/2 of the roast). Cook on low for 8-10 hours Take out roast, shred beef and add back to liquid.
3. (Before I take out the roast, I usually taste it and add more seasoning if needed. You can add more hot sauce, cayenne pepper if you like it hotter or more cumin).
4. Cook for another 30 minutes.
5. My husband loves this in tacos, but I like to add refried beans and make burritos out of it.
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