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Submitted by: Lisa Sett
from Thousand Oaks, CA
Originally shared on the web 03/25/2011
2-1/2 lb. beef chuck roast, trimmed 14-oz. can diced tomatoes 7-oz. can chipotle sauce 4-oz. can diced green chiles 1 onion, chopped 2 T. chili powder 1 t. ground cumin 2 c. beef broth salt and pepper to taste 6 to 8 6-inch corn tortillas, warmed Garnish: shredded Cheddar cheese, shredded lettuce, sliced black olives, chopped tomato
Place roast in a slow cooker. Top with remaining ingredients except tortillas and garnish. Cover and cook on low setting for 8 to 10 hours. With
2 forks, shred roast in slow cooker; stir well. Spoon into warmed tortillas; add desired garnishes. Makes 6 to 8 servings.
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