This makes delicious shredded beef for tacos or burritos. It reminds me of mom's Mexican Meat Mix, but adds a chipotle kick for those times when you're wanting something spicy. I made it once when we had dinner with Lulu, Eric, Scott, and Marissa, and everyone rated it a 9 or 10!
7¼ hours
5 min prep
SERVES 6 -8
3 lbs chuck roast, trimmed of visible fat
1 teaspoon salt
1 teaspoon pepper
2 teaspoons chili powder
2 teaspoons cumin
3 chipotle chiles in adobo, chopped
1 (4 ounce) can green chilies
1 (7 ounce) can salsa verde
1 cup sliced onion
3 teaspoons minced garlic
1 cup beef broth
1. Place chuck roast in large crock pot and sprinkle with the salt and pepper, chili powder and cumin.
2. Add the remaining ingredients and simmer on high for 5 hours or on low for 7-8 hours.
3. Shred the meat with a fork and simmer on high for additional 10-15 minutes.
4. Serve in enchiladas, tacos, burritos or on crusty rolls with the juice for dipping.
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