4 pounds beef chuck roast, trimmed of fat and meat cut into chunks
1 (24 ounce) jar salsa
1 onion, chopped
1 (7 ounce) can chopped mild green chiles
2 cloves garlic, minced
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
Total Time: 11hr 15 minPrep: 15 minCook: 11hrYield: 8Level: easy
Mix chuck roast, salsa, onion, green chile peppers, garlic, chili powder, cumin, and oregano in a slow cooker.
Cook on Low for 10 to 12 hours. Remove lid and cook on High for 1 more hour.
Remove chuck roast from slow cooker using a slotted spoon to a serving platter; shred meat with a fork. Add liquid from slow cooker, 1 tablespoon at a time, to the chuck roast until desired consistency is reached.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.