Crock Pot Mexican Beef

• Meat

  • 3 lb Chuck, roast

• Produce

  • 1 can Green chilies
  • 1 Onion

• Canned Goods

  • 1 cup Beef bouillon

• Condiments

  • 1/4 cup Hot pepper sauce

• Baking & Spices

  • 1 tsp Chili powder
  • 1 tsp Garlic salt
  • 1 tsp Paprika

• Nuts & Seeds

  • 2 tsp Cumin

Found on yourhomebasedmom.com

Description

Ingredients

• 3 lb. chuck roast
• 1 onion, sliced
• 1 can green chilies
• 1 tsp chili powder
• ¼ C hot pepper sauce
• 1 tsp garlic salt
• 1½ tsp cumin
• 1 C beef bouillon
• ½ tsp cumin
• 1 tsp paprika

Directions

• Place roast into crock pot. Cover with onions and green chiles
• Mix together beef bouillon, chili powder, garlic salt, 1½ tsp cumin, hot pepper sauce.
• Pour over meat.
• Cover and cook on high for 6 hours.
• Remove meat from pot and shred.
• Return to pot and add ½ tsp cumin and 1 tsp paprika to taste and desired spice level
• Cover and cook for an additional 1½ - 2 hours on low
• Drain excess liquid before serving.