Image Copyright 2009, Gooseberry Patch
My family asks for this often...it smells so good while it’s cooking! Add a side of beans and dinner is served. - Lisa Sett Thousand Oaks, CA
Ingredients:
• 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
Preparation:
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.
This Recipe was published in '101 Slow-Cooker Recipes by - Vickie and JoAnn'
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