My favorite recipe for burrito meat. From the cookbook "Don't Panic-Dinner's in the Freezer". If you have a large crockpot, you can double or triple the recipe and freeze the meat for later. The recipe calls for vegetable oil, but I never add it. It's very easy to make, no browning required.

Ingredients

6 serv.

beef chuck or round roast↗2 lbs
vegetable oil↗1 tablespoon
onion, chopped↗1
can chopped green chilies1
(4 ounce) can
chunky salsa1 cup
brown sugar↗2 tablespoons
soy sauce↗1 tablespoon
garlic clove↗1
water↗1⁄2 cup

Step-by-step instructions

1
Place beef in Crockpot. Add remaining ingredients and enough water to barely cover roast. Cover. Cook on low 6-8 hours until beef is tender. Remove and shred, using 2 forks to pull apart. Return meat to Crockpot and stir to combine meat and liquid.
2
Serve as a filling for tacos, burritos, chalupas. Serve with cheese, guacamole, sour cream, lettuce, etc.

Source: food.com

Original recipe ↗

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