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| Chipotle Roast for Tacos and Sandwiches |
"Beware! This slow cooker recipe is spicy, but is an excellent shredded beef for tacos, sandwiches, or enchiladas! You can even try it on crusty rolls with the juice in a bowl on the side for dipping for a Mexican-style French dip!"
Ingredients :
- 1 (3 pound) boneless beef chuck roast
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup beef broth
- 1 cup sliced onion
- 1 (7 ounce) can green salsa (salsa verde)
- 1 (4 ounce) can chopped green chilies
- 3 chipotle peppers in adobo sauce, chopped
- 1 tablespoon minced garlic
Instructions :
| Prep : 5M | Cook : 6M | Ready in : 5H20M |
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- Put chuck roast into the crock of your slow cooker; season with chili powder, cumin, salt, and pepper. Add beef broth, onion, green salsa, green chiles, chopped chipotle peppers, and garlic to the crock.
- Cook on High for 5 hours (or on Low for 7 to 8 hours).
- Shred the beef in the slow cooker using 2 forks; continue cooking on High for another 15 to 20 minutes.
Notes :
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