Ingredients:

• 3 1/2 - 4 pound beef pot roast
• 2 small containers frozen chopped green chilies (such as Baca brand), thawed OR 6 freshly roasted chilies, deseeded and diced
• 1 can Mexican-style tomatoes
• 2 Tbsp garlic powder
• Salt as desired

Directions:

Place roast in slow cooker, top with green chiles, can of Mexican-style tomatoes and stir in garlic powder. Cook on low 10-12 hours. Shred with 2 forks. Meat should be very tender when cooked this long. Salt as desired. Great on tacos, on taco salads or rolled in tortillas or just in a bowl topped with some shredded monterey jack cheese.

Number of Servings: 8-12