Thursday, May 20, 2010

Shredded Beef Burritos

This recipe came with great reviews from yet another friend!

1 Chuck Roast 
2 cups beef broth (2 beef bouillon cubes + 2 cups water)
1 tsp oregano (If fresh oregano - add more)
1 tbsp chili powder
1 tsp cumin
garlic salt
2 cans diced Green chilis
2 cans - Ranch Style Texas Beans (drained) - optional - [you can also add black beans to burrito when building it instead which I prefer]

In crock pot mix broth, oregano, chili powder, cumin, garlic salt, and then add Chuck Roast...cook approximately 10 hours on low (until Roast falls apart and shreds easily)
Remove roast from crock pot & shred with fork. Pour broth into separate container, add shredded meat back to crock pot (on warm), Add green chilis, beans if desired, and enough broth to keep it moistened.
Serve with whole wheat tortillas, rice (spanish or regular), black beans (if desired), lettuce, salsa, guac, jalapeno's, or any toppings you like!

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