This came about due to the 100+ temps in Texas here lately. Too hot to heat up the kitchen with the stove or oven and not even wanting to fire up the grill. So bring on the Crock pot!! This is good as a burrito or as a main dish with rice and beans as a side dish. Spicy so you may want to start with less chili. Enjoy.
Servings: 4 to 6Prep Time: 20 minutes Cook Time: 4 to 6 hrs
1 lb Chuck Roast, thinly sliced or cut into 1″ cubes like stew meat
1 small to medium onion sliced
1 pint chopped tomatoes (drained)
2 jalapeno chilies sliced
1 Serrano chili sliced
2 cloves garlic crushed
salt and pepper
1 tsp McCormick Montreal Steak Seasoning (optional)
Cut roast into thin slices or chunk like stew meat. Put into crock pot cover with onions and drained tomatoes, top with jalapeno and Serrano chili slices, garlic, and seasonings.
Cook on high 4 hrs or 6 to 8 on low.
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