Connie's Slow Cooker Mexican Shredded Roast
Servings - 20 persons
Ingredients
- 3 lb. boneless chuck roast
- 1-2 Tbsp chili powder
- 1 onion, diced
- 1 can cream of mushroom soup (or make your own!)
- 2 cans original Rotel diced tomatoes and green chiles
- 1 can ranch style beans
- 1 cup of water
- 2 tsp. salt
Instructions
- Coat roast in chili powder. Place in slow cooker.
- Add all ingredients, except beans. Cook on low for 11 hours.
- Add beans and cook 1 more hour.
- Shred roast and serve over noodles, rice, or chips, or in a burrito. Top with shredded cheese and other favorite toppings.
- Enjoy!