Green Chili Shredded Beef Recipe

So Chris asked me if I'd share my recipe and I"m almost embarrassed to tell you how very simple this is.  Truly, it's almost no work at all!  So have at it and enjoy!  Here are some pics and the recipes are down below.  Just so you know, without a good salsa you'll be very sad so I recommend trying the salsa which is super simple also!

This is what it looks like before the shredding and removal of juices

Green Chili Shredded Beef

3 lb Beef Roast (I used a boneless Chuck roast this time, but other cuts work well also)
2 cans diced tomatoes
3 4oz cans diced green chili
1 large diced onion
1 tbsp crush cumin seeds (or 1 tsp ground cumin will work)
Salt and Pepper to taste

Throw it all into the crock pot in the morning before you leave!  Turn that baby on low and let it cook all day long.  After about 8 hours, I remove a lot of the juices, skimming them off the top.  This removes alot of the fat too!  Then I turn the heat up to high and let it come to a simmer. Once it reaches simmer, I crack the lid to allow some of the steam out and thicken the remaining liquid a bit.  About 20 min before you are ready to serve, grab a pair of forks and shred right in the pot.  It is so tender by this point that it barely takes any work at all.  If you use a large roast you may want to pull the whole thing out and cut it so that the shreds will be shorter.  My roast this time was actually two very thick steaks so I didn't need to cut it first.

Serve with fried diced potatoes, fresh flour tortillas, guacamole and salsa!  Garnish with Cheese!

Pico de Gallo (fresh Salsa)

1 cans petite dice stewed tomatoes, drained
2 finely diced medium fresh tomatoes
1/4 large onion, finely diced
3 cloves garlic, minced fine
1/2 finely diced jalapeno
1/3 bunch finely chopped fresh cilantro

Once again, throw all of that in a bowl and mix!

Salt and Pepper to taste