This was very good and had a lot of flavor. I cut the roast down to 2 pounds but kept everything else the same except the chipotle peppers (I used two peppers). It was one the verge of being too spicy for my family, but was pretty close to being perfect. I cooked it on low for ten hours in lieu of cooking it on high for eight hours, as the recipe indicated. The roast literally fell apart and was cooked perfectly. We served on baked corn tortillas with lettuce, monterray jack cheese, tomatoes, sour cream and guacamole. It made for a wonderful meal! Thanks for sharing your recipe, happygirl820!
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This was very good and had a lot of flavor. I cut the roast down to 2 pounds but kept...