19 May 2009

crock pot brisket tacos

4 lb chuck roast
16 oz jar salsa
1 can beef broth
1 can rotel
1 can green chiles
1 onion, chopped
1 pkg dry pinto beans

season the roast with salt, pepper, cayenne pepper, garlic powder and sear it on both sides in hot olive oil

place roast in the crockpot with everything on top. fill the crockpot with water just until it covers everything. cook all night on low and all day on medium.

place in corn tortilla and garnish with guac, sour cream, cheese

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