Mexican Slow Cooker Roast Wednesday, November 8, 2006
1 Chuck roast (4 to 5 lbs)
2 TBSP chili powder
2 tsp ground cumin
1 tsp onion powder
1 tsp garlic powder
2 14.5 oz cans Mexican style diced tomatoes, undrained
Trim any excess fat from the roast and place in a slow cooker. Mix the spices and rub into roast. Pour tomatoes around roast (not over it so you don’t was off the spices). Cover and cook on low for 8 to 10 hours. Using two forks, shred the beef and stir well.
This is great to serve immediately or it will freeze well to use in beef burritos or beef and cheese quesadillas or in roast beef sandwiches.