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Green Chili Roast

Rated as 4.4 out of 5 Stars
0

"I got this recipe from my mom. It is amazing! I cook it at least 3 times a month!"
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Ingredients

4 h 10 m servings 415
Original recipe yields 12 servings

Directions

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  1. Season beef roast with salt and black pepper; place in slow cooker. Spoon the mild and hot chiles over the roast. Pour in the water.
  2. Cover slow cooker; set to High. Cook until roast shreds with a fork; 4 to 6 hours. Shred meat; serve on tortillas.

Footnotes

  • Cook's Note
  • If desired, top beef-filled tortillas with shredded colby-jack cheese and sour cream.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 415 calories; 11.4 30.1 45.3 102 943 Full nutrition

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Reviews

Read all reviews 8
  1. 10 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I used a 2 pound roast, left it in the crockpot all day on low (about 10 hours). I substituted chicken broth that I had leftover from boiling some chicken breasts instead of the water. Anytime I...

Most helpful critical review

Even on high it took more than 4 hours to become tender, so expect that possibility. As it had not been reviewed yet, I asked the family and pretty much everyone thought it was just Ok.

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I used a 2 pound roast, left it in the crockpot all day on low (about 10 hours). I substituted chicken broth that I had leftover from boiling some chicken breasts instead of the water. Anytime I...

This recipe works well with sirloin tip and cross rib roasts as well. I added fresh poblano chili's and 1T. of cumin for added taste - delicious!

Even on high it took more than 4 hours to become tender, so expect that possibility. As it had not been reviewed yet, I asked the family and pretty much everyone thought it was just Ok.

Good! I put a cup & a half of green chili salsa also. Made a lot of meals out of it.

No need to add that much water in our experience. 1/4 C would be plenty in the crock pot. We ended up putting it through a strainer to get rid of the excess water. We did add about 1 t cumin ...

This was absolutely delicious on tortillas! Will make this often

Super easy and outstanding. Went with half mild and half hot chilies. Spicy and great.

I cooked it in the oven on 450 degrees i took the roast put it on a piece of aluminum foil pooked holes in it and put some of the green chilis in the holes and poured the rest over it and cut up...