Slow Cooker Mexican Meat

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Prep:

I had a chuck roast and didn't want to make the usual stew, so after looking at alot of recipes, I decided to try this for a mexican meal. I have used this meat for a number of dishes (most favorite is tacos, also burritos and topped nachos with it) I think it is far superior to using ground beef.

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Ingredients [?]

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  • add   1 (4 ounce) can green chilies
  • add   1-2 teaspoon cumin
  • add   1-2 teaspoon chili powder
  • add   1 large onion
  • add   2 teaspoons garlic powder
  • add   1 (3 lb) chuck roast
  • add   1-2 cup beef broth (Can also add 1 can diced tomatoes, drained)
  • add   3 ounces frank hot sauce
  • add   1 teaspoon red pepper flakes

Instructions

  1. Put everything in a crock pot.
  2. (Add enough beef broth to come up to almost 1/2 of the roast.) Cook on low for 8-10 hours Take out roast, shread beef and add back to liquid.
  3. (Before I take out the roast, I usually taste it and add more seasoning if needed. You can add more hot sauce, cayenne pepper if you like it hotter or more cumin) Cook for another 30 minutes.
  4. My husband loves this in tacos, but I like to add refried beans and make burritos out of it.