Go Back
Print

Ingredients

  • 2-3 lbs chuck roast
  • 1 can Ro-tel Tomatoes with Green Chilis
  • 1-2 Tablespoon EVOO
  • 2-3 Tablespoons Dale's Sauce
  • 1-2 Tablespoons Soy Sauce
  • 2 Tablespoons Apple Cider Vinegar
  • 11/2 teaspoon Cumin
  • 2 teaspoons minced garlic
  • 1 teaspoon Mexican Chili Powder
  • 1 teaspoon Adobo seasoning
  • 1 chili pod Chili Pasilla
  • 1 handful cilantro

Instructions

  1. Turn your slow cooker on high* while in prep mode.

    Place your Chuck Roast in your Slow Cooker

  2. open and pour can of Ro-Tel Tomatoes over your roast

  3. In a blender - dump all remaining ingredients, and pluse until you get a nice mixture.  Pour mixture over your roast.

  4. Sprinkle your fresh cilantro over mixture and roast.

  5. Cook on high* for 4-5 - or until roast can easily be shredded.

    Cook on low for 6-8 hours - or until roast can easily be shredded.

  6. Once cooked - shred your roast.

  7. Fill a sheet pan full of your favorite chips, and pile on the Mexican beef and cheese and cook on 375* for about 10 minutes.  Of course the timing can vary depending on the amount of chips you've used.

  8. Once your cheese has melted, remove sheet pan from oven and top with all your favorite toppings.  Serve immediately and enjoy.