Mexican Pot Roast

Mexican Pot Roast

shasty

"Freezes well. Meat can be used in burritos, tacos, mexican dishes and soups."
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Ingredients

servings
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Original recipe yields 12 servings



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Directions

  • Prep

  • Cook

  1. Trim meat of excess fat. Season with S and P. Heat olive oil in large saute pan on medium high heat and brown meat quickly on all sides.
  2. Transfer roast to slow cooker. Sprinkle all the rest of the ingredients over roast. Add enough water to cover 1/3 of the roast.
  3. Cover and cook on low for 8 - 10 hours, or until meat falls apart easily

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