Ingredients
- 3 lb chuck roast
- 10 oz can green enchilada sauce or salsa
- 1 15 oz can tomato sauce
- 1 ½ tbsp ground cumin
- 2 tbsp minced garlic
- 1 ⅓ cups beef broth
- salt to taste
Directions
Place roast in the bottom of a slow cooker. Pour beef broth, enchilada sauce, and tomato sauce/paste over the roast. Top with cumin and garlic. Place onion slices over the top. Cook on high 6-8 hours. Use a slotted spoon to remove onion. Shred meat with two forks. Season with salt if desired.
Serve with you favorite tacos fixings: tortillas, Cheese, lettuce, tomato, sour cream, tomatillo ranch, etc.
**Use Gluten Free or Corn Tortillas
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