- 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
- 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.
05/19/2018
recipepes.com
Spicy Mexican Beef, recipe
PT15M
PT1H
5
455 calories
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