This is great with tacos, you MUST make the pico de gallo with it! It makes a TON so you will have lots of yummy leftovers!
Cafe Rio Beef
3lb Chuck Roast
1 Can Green Chile Sauce
1 C Beef Broth
1 Small Can Tomato Sauce
1 T Cumin
1/2 Onion
3 Cloves of Garlic, Minced
Place chuck roast in crock pot, mix green chile sauce, beef broth, & tomato sauce, cumin & garlic, pour over the top. Cut an onion in half a place full onion rings on top of the roast to flavor...they will be removed when the roast is cooked and discarded. Cook on low for 8-9 hours, or until meat falls apart easily. Shred meat into a different container, strain juices from the crock pot and pour over shredded beef. I let mine cook in the juice for another hour or so on high.
This is the green chili sauce I used.
Pico de Gallo:
3 Vine Ripe Tomatoes, chopped
1/2 White Onion, chopped
1/4 Bunch of Cilantro, chopped
2 Cloves of Garlic, minced
1 tsp Fresh Lime Juice
Salt & Pepper to taste
4 comments:
How do you shred the beef I am going to try your recipe tomorrow
The meat will shred easily wthba fork if you cook it in crockpot on low for 8 hours . I usually use 2 forks and just shred it in the crockpot .....
Thank you so much for your help I will be using a slow cooker for 8hours
Thanks
Thanks again it turned out great congrats on having a great recipe
Post a Comment