4 pounds chuck roast
1 (4 ounce) can diced green chili peppers
2 tablespoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
2 cloves garlic, minced
salt to taste
Place chuck roast on bottom of the crockpot; if needed, cut to fit. Sprinkle the roast with salt. In a medium bowl combine all remaining ingredients. Spread over the top of the roast. Cover and cook on low for 8-10 hours. Remove meat from the crockpot and shred with forks. Return the shredded meat to the crockpot and mix well with the sauce that is left in the crockpot. Serve with tortillas.
No comments:
Post a Comment