Great for burritos or tacos. A favorite for my family on Cinco de Mayo. Great when served with an avocado salsa that has avocado, tomatoes, onions, cilantro, and lime juice.
Ingredients
- 4 pounds beef chuck roast, trimmed of fat and meat cut into chunks
- 1 (24 ounce) jar salsa
- 1 onion, chopped
- 1 (7 ounce) can chopped mild green chiles
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
Directions
- Mix chuck roast, salsa, onion, green chile peppers, garlic, chili powder, cumin, and oregano in a slow cooker.
- Cook on Low for 10 to 12 hours. Remove lid and cook on High for 1 more hour.
- Remove chuck roast from slow cooker using a slotted spoon to a serving platter; shred meat with a fork. Add liquid from slow cooker, 1 tablespoon at a time, to the chuck roast until desired consistency is reached.