I had to improvise with this one. I halved the recipe using a 2 lb. chuck roast that I cut into large chunks. I didn’t use the green chile peppers, but instead used a can of Rotel tomatoes. I browned the meat on the stovetop first and then added it to my crockpot. I skipped the foil altogether. Then I deglazed the pan with the tomatoes, scraping up all the yummy browned bits and added that to the crockpot. I cooked this on low for 7 hours, at which point it was moist and shredded perfectly. I served this in warmed tortillas with, green onions, chopped tomatoes, salsa and sour cream, along with Mexican Rice III, also from this site. We really enjoyed this dinner. I put my leftovers in the freezer for a quick and easy meal another night!
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I had to improvise with this one. I halved the recipe using a 2 lb. chuck roast that I cut...