Heat a little oil in a pan to brown your roast on both sides to sear in the juices.
Salt and Pepper your roast ( I used a chuck roast) on both sides.
Add 1 can of crushed, or diced tomatoes I used Fire Roasted diced. One can of chopped green chiles mild… also 1/2 c. water to crock pot.
Add some diced onion, bell pepper, and 3 to 4 cloves minced garlic.
Add your spices…you can add more or less depending on your spice level…this is what I used…1 t. cumin…2 1/2 t. mild chili powder….2 t. chipolte powder…1 t. ancho chili powder…1/4 t Goya Adobo powder…dash of ground mex oregano… dash mex thyme…salt and pepper… there are a couple spices in photo I did not use like garlic powder because I used the minced garlic but if you don’t have fresh use the powder…like I always say nothing has to be exact sub with what you have on hand!
Your sauce bas is ready for your browned roast…
Place your roast on top of the sauce…
Deglaze your pan add 1/4 cup of dry white wine or chicken, veggie or beef broth…I used wine…after stirring a couple of mins pour in 1/4 cup water stir 2 more mins…
pour glaze over your roast.. I set crock pot on high for 30 mins…the turned to low and set for 6 1/2 to 7 hours…
When it is done take your roast out onto cutting board it will fall apart shred with fork.
Ladle out the goodies onions peppers…
Also ladle out 1 cup of juice…put in blender with onions and peppers and 2 tablespoons of fresh cilantro puree…
Put your shredded beef and puree in a pan stir over med heat for a few mins…then cover turn to simmer for 5 mins…. enjoy with tortillas of your choice or crispy shells and all your favorite garnishes….
If you’re posting this recipe, it must be good. We’ll give it a try! I need more good crock pot recipes- all I use mine for is roast and beans!