Green Chili Roast

Green Chili Roast

7
breann 0

"I got this recipe from my mom. It is amazing! I cook it at least 3 times a month!"
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Ingredients

4 h 10 m servings 415 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 45.3 g
  • 91%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 943 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  1. Season beef roast with salt and black pepper; place in slow cooker. Spoon the mild and hot chiles over the roast. Pour in the water.
  2. Cover slow cooker; set to High. Cook until roast shreds with a fork; 4 to 6 hours. Shred meat; serve on tortillas.

Footnotes

  • Cook's Note
  • If desired, top beef-filled tortillas with shredded colby-jack cheese and sour cream.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

7
  1. 9 Ratings

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Most helpful positive review

I used a 2 pound roast, left it in the crockpot all day on low (about 10 hours). I substituted chicken broth that I had leftover from boiling some chicken breasts instead of the water. Anytime I...

Most helpful critical review

Even on high it took more than 4 hours to become tender, so expect that possibility. As it had not been reviewed yet, I asked the family and pretty much everyone thought it was just Ok.

I used a 2 pound roast, left it in the crockpot all day on low (about 10 hours). I substituted chicken broth that I had leftover from boiling some chicken breasts instead of the water. Anytime I...

This recipe works well with sirloin tip and cross rib roasts as well. I added fresh poblano chili's and 1T. of cumin for added taste - delicious!

Even on high it took more than 4 hours to become tender, so expect that possibility. As it had not been reviewed yet, I asked the family and pretty much everyone thought it was just Ok.

Good! I put a cup & a half of green chili salsa also. Made a lot of meals out of it.

No need to add that much water in our experience. 1/4 C would be plenty in the crock pot. We ended up putting it through a strainer to get rid of the excess water. We did add about 1 t cumin ...

This was absolutely delicious on tortillas! Will make this often

I cooked it in the oven on 450 degrees i took the roast put it on a piece of aluminum foil pooked holes in it and put some of the green chilis in the holes and poured the rest over it and cut up...