3 lbs chuck roast ,
trimmed of visible fat
1 teaspoon salt
1 teaspoon pepper
2 teaspoons chili powder
2 teaspoons cumin
3 chipotle chiles in adobo , chopped
1 (4 ounces) can green chilies
1 (7 ounces) can salsa verde
1 cup sliced onion
3 teaspoons minced garlic
1 cup beef broth
Place chuck roast in large crockpot and sprinkle with the salt and pepper, chili
powder and cumin.
Add the remaining ingredients and simmer on high for 5 hours
or on low for 7-8 hours.
Shred the meat with a fork and simmer on high for additional
Serve in enchiladas, tacos or on crusty rolls with the juice
Notes: Beware - this is spicy, but is an
excellent shredded beef for tacos, sandwiches or enchiladas!