3 lb beef roast
1 can green chili sauce
1 cup water
1 cube beef bouillon
8 oz can tomato sauce
1 tbsp cumin
1/2 onion, sliced
1 tbl garlic, minced
Gallon freezer bag
Place chuck roast in ziploc bag. Pour green chili sauce, beef broth, & tomato sauce over the top and add cumin & garlic. Cut an onion in half. Place full onion rings on top of the roast to flavor...they will be removed when the roast is cooked and discarded.
Thaw. Place all in slow cooker. Cook on low for 8-9 hours, or until meat falls apart easily. Shred meat into a different container, strain juices from the crock pot and pour over shredded beef. ( removing onion slices).
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