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Monday, May 03 2010


  • 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


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

Posted by: Send a Meal AT 12:11 pm   |  Permalink   |  0 Comments  |  Email

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