3 to 4 pound roast
4 oz can of green chilis
2 teaspoons of chili powder
1 tablespoon of garlic powder
1 tsp of cayenne pepper
2 tsp of cumin
2 tsp of black pepper
Cut the excess fat off of the roast and cut into smaller chunks. I had mine cut in like six pieces. Rub black pepper on meat.Put in crock pot. Now add the remaining ingredients on top of roast. Just sprinkle everything evenly on top. Fill the crock pot with water until the meat is 1/3 of the way covered. Put lid on and cook on high for 6 to 8 hrs. Remove meat from crock pot and shred. Put back in crock pot for another 30 minutes on low.
Serve with black beans, avocado, salsa, and sour cream. Or however you like it :)
Enjoy!
Michelle
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4 comments:
oh that looks and sounds yummy.. Thanks for sharing. Tina
this looks scrumptious! And if i could, I would definitely eat it with sour cream! I'll have to try this sometime. I love shredded beef (shredded anything!)
Michelle, this sounds so good. We're big on Mexican (usually at a restaurant though!).
That looks delicious. I think I even have all of the ingredients... guess what we are having for dinner this week:)
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