Ingredients for 6 servings
- 2 Pounds Boneless Beef Chuck Roast
- 1 16 Ounce Jar Green Salsa
- 2 Garlic Cloves, Crushed
- 2 Green Onions, Chopped
- 1 Jalapeño, Seeded and Chopped
- 2 Teaspoons Chili Powder
- ½ Teaspoon Ground Cumin
- ½ Teaspoon Salt
- Tortillas
- Sour Cream *optional
Preparation
Trim fat.
Place beef, salsa, garlic, green onions, jalapeño, chili powder, cumin and salt in a slow cooker. Cover and cook on low 8 hours until beef is very tender.
Remove beef and shred with two forks. Reserve ½ to ¾ cup cooking juices and add shredded beef back to the slow cooker. Mix cooking juices with shredded beef before filling tortillas. Serve with sour cream, if desired.
