Categories: Slow Cooker
Ingredients
- 2 garlic cloves, minced
- 1 tsp salt
- 2 tsp ground cumin
- 1 tsp cayenne pepper
- 4 lbs. boneless beef chuck roast
- 28 oz. can diced tomatoes
- 4 cans (7 oz. each) whole green chilies, drained and coarsely chopped
- 1 large onion, diced
- 14 tortillas (8-in.), warmed
- Optional toppings: shredded cheddar cheese, salsa, sour cream, sliced ripe olives
Directions
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Combine garlic, salt, cumin and cayenne; rub over roast. Place in a slow cooker. Add the tomatoes, chilies, and onion. Cook, covered, on LOW 7-8 hours or until meat is tender.
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Remove roast from slow cooker; shred with two forks. Remove the veggies with a slotted spoon; discard the cooking juices. Return beef and veggies to slow cooker and heat through. Serve in tortillas, with topping.