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!

INGRIDIENT

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

DIRECTION

Step: 1

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.

Step: 2

Cook on High for 5 hours (or on Low for 7 to 8 hours).

Step: 3

Shred the beef in the slow cooker using 2 forks; continue cooking on High for another 15 to 20 minutes.