Beef Carnitas

• 1 Onion, Quartered
• 2 Roma Tomatoes, Quartered
• 4 cloves Garlic, Rough Chop
• 3 pounds Chuck Roast
• 4 ounces, weight Can Green Chilies, Chopped
• 1 Tablespoon Chili Powder
• 2 teaspoons Cumin
• 1 teaspoon Adobo Seasoning
• 1 teaspoon Oregano
• 1 teaspoon Salt
• 1/2 teaspoons Pepper
• 1 cup Beef Stock
• 1 Tablespoon Olive Oil

1. Place onion, tomatoes and garlic in the bottom of your slow cooker and place the roast on top.
2. Add the green chilies and seasonings.
3. Pour in the beef stock, cover the crock and cook on high for 6-7 hours or low for 8-9 hours.
4. Turn the roast half way through cooking time.
5. When the roast is cooked, remove it from the crock, shred the meat, and set it aside.
6. I only shredded half of it the first time, and I stored the rest for later.
7. Pour the vegetables and broth from the crock into a bowl, let it sit for a few minutes for the fat to separate some, and skim off the fat with a spoon.
8. Its not necessary to remove it all.
9. With a handheld immersion blender, blend the broth and vegetables until you reach your desired consistency.
10. Heat up a skillet over medium high heat and add 1 tablespoon of olive oil.
11. When oil is hot, add the shredded beef.
12. Once the meat starts to get some caramelization, stir in 1/2 cup or so of the blended sauce.
13. I only shredded up 1/2 of my carnitas meat, so if you are shredding it all, you may want to add more sauce.
14. It just depends how saucy you want it.
15. Adjust seasoning if needed.
16. Serve on its own or on a flour/corn tortilla with toppings of your choice.

onion, tomatoes, garlic, roast, green chilies, chili powder, cumin, oregano, salt, pepper, beef, olive oil

Taken from tastykitchen.com/recipes/main-courses/beef-carnitas-2/ (may not work)