Shredded Beef

• 3 pounds Chuck Roast
• 1 can (8 Oz. Size) El Pato Mexican Tomato Sauce
• 1 can Chopped Green Chiles (4 Oz. Can)
• 4 cans Kidney Beans (16 Oz Cans)
• 1 whole Tomato, Chopped
• 1 whole Green Pepper, Cored, Seeds Removed, Chopped
• 1 whole Onion, Chopped
• 2 cloves Garlic, Minced
• 1 Tablespoon Cumin
• 2 Tablespoons Chili Powder (or More To Taste)

1. Dump all of the ingredients into the crockpot and set for low and let simmer for 6 hours, minimum.
2. If cooking this on top of the stove, put everything into a stock pot or Dutch oven.
3. Put the lid on, turn the heat on medium and bring to a boil.
4. Then lower the heat and let the mixture simmer for 2 hours, or until the meat is tender.
5. When the meat is tender, remove it from the sauce and shred it.
6. Then put it back into the pot and let it simmer or cook for another 1-2 hours.
7. I like to finish it off on the stovetop, just to reduce the saucyness a little.
8. Serve with flour tortillas, green taco or Verde sauce and shredded cheese.
9. *I like to mix it up with the beans and add 2 cans of the dark red kidney beans and 2 cans of the light red kidney beans.
10. ** If you have unexpected company or teenagers in the house, you can stretch this by adding more beans and chili powder.

roast, tomato sauce, green chiles, kidney beans, tomato, green pepper, onion, garlic, cumin, chili powder

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