- 1 chuck roast ( i used a shoulder roast and it turned out the same)
- 1 small can of tomato sauce
- 1 can of green enchilada sauce
- Cumin
- Half an onion, in slices
- Garlic
Shred up meat in a large bowl; strain juices from roast. Put meat back in crock pot and a little sauce, just enough to make it juicy.
Serve in a salad or burrito.
I put a tortilla and black beans with meat in a bowl and covered it in lettuce and made my cilantro lime dressing on top with cheese, homemade guacamole, and sour cream.
Leftovers can be frozen and used for BBQ beef sandwiches.
The dressing I will post later when I figure out the measurements.
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