Ingredients
• 1 tablespoon of cooking oil
• 2 yellow onions, peeled and quartered
• 1 beef chuck roast (3-4 lbs)
• 1 cup of homemade beef stock
• 1 can (14 oz) of diced tomatoes OR 1 pint of fresh cherry tomatoes, quartered
• 2 (4 oz) cans of fire roasted green chiles OR 1 cup of freshly roasted Hatch
chiles
• 4 cloves of garlic, peeled and diced
• 1 lime, juiced
• 2 teaspoons of chili powder
• 2 teaspoons of cumin powder
• 2 teaspoons of onion powder
• 2 teaspoons of garlic powder
• Sea salt, to taste
• Black pepper, to taste
• 1 tablespoon of white wine vinegar (to finish, optional)
Directions
Crock-Pot or Slow Cooker Method
1. If you’re using a crock-pot or slow cooker for this recipe, follow all
browning instructions list above, then transfer the liquid/veggies/spices to
the slow cooker and place the chuck roast on top. Cook on low for 8 hours,
or until it is fall apart tender.
