Ingredients11 h 15 m servings 376
- Mix chuck roast, salsa, onion, green chile peppers, garlic, chili powder, cumin, and oregano in a slow cooker.
- Cook on Low for 10 to 12 hours. Remove lid and cook on High for 1 more hour.
- Remove chuck roast from slow cooker using a slotted spoon to a serving platter; shred meat with a fork. Add liquid from slow cooker, 1 tablespoon at a time, to the chuck roast until desired consistency is reached.
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Per Serving: 376 calories; 25.3 8.6 28.4 103 864 Full nutrition
ReviewsRead all reviews 4
Great and simple recipe! My husband absolutely loved this one! I doubled the green chills.
Really GOOD! I scaled the recipe to 2 servings because I had 1 lb. of chuck roast to play with. Instead of salsa, I added a 5 oz. can of El Pato (yellow can) because we like spicy. I also add...
Have made it for guests twice and both times it was a hit. Served with Mexican rice, cornbread, black bean and corn salad. Key lime pie for dessert provided a cool end to the delicious spicey be...