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Ingredients
- 1 (3 lb) pot roast, about 3 pounds
- 2 (10 ounce) cans diced tomatoes with green chilies (1 can is sufficient for a smaller roast)
Method
- Place roast in crockpot.
- Add diced tomatoes with green chilies using 1 or 2 cans depending on how much meat you have.
- A three- to four-pound roast takes 2 cans.
- Cover the crockpot and cook on LO heat until meat is very tender, about 6-8 hours.
- Remove beef from crockpot and drain, reserving the cooking liquid.
- Refrigerate this liquid.
- Using 2 forks, shred the beef and refrigerate.
- When the liquid is well chilled, the fat will solidify on the surface.
- Remove the fat.
- The meat may then be combined with the cooking liquid or it may be held in reserve to moisten the meat later.
- To make burritos, Mareesme adds beef to refried beans, adds shredded Cheddar cheese and rolls in a tortilla.
- To make enchiladas, she stuffs the tortilla with meat, rolls up, and covers with shredded Cheddar cheese and either enchilada sauce or salsa.
- She bakes until bubbly.
- Note: If you don't have the cans of diced tomatoes with green chilies, you may use a jar or two of chunky salsa.
