Chile Roast Beef

Thanks to Scott and Eryn, we had a delicious roast in our freezer so we decided to cook it up on for Sunday dinner. The meat turned out deliciously if I may say so myself:)

1 beef shoulder roast, 4 lbs
1 can green Chile sauce (I like the medium heat)
1 small white onion, finely chopped
2 cloves of garlic, pressed
2 tbsp of carne guisada seasoning (I found this at Walmart in the Mexican food section)
1 tbsp of garlic salt
1 tsp of black pepper


Add all ingredients to slow cooker and cook on low heat for 8 hours, or 4 on high. Shred beef and add back into the sauce. Let simmer for 1/2 hour in slow cooker.

We made our burritos with whole wheat tortillas, fat-free sour cream and mozzarella cheese. You could also roll up enough for the whole family, top with left-over sauce and mozzarella and pop it into the oven until the cheese melts.