Pulled - B'Chuck/Btm Rnd [CP] 'TexMex'

By Kwasome

Ingredients

• 3 to 3 -1/4 lbs boneless Beef chuck shoulder or bottom round roast, cut into 4 Lrg chuncks
• 1 med Onion, quaurtered
• 3 cloves Garlic, peeled
• 1 tsp Salt
• 1/2 tsp Pepper
• 2 tbsp Adobo Chilies
• 3/4 cup H2O

Preparation

Step 1

1.) In crockpot, place onion, chilies and garlic; top with beef chunks. Sprinkle beef with salt & pepper; + H2O. Cover & cook on low for 9 to 9-1/2 hours or until beef is tender.
2.) Remove beef from cooking liquid; cool slightly. Meanwhile, strain cooking liquid; skim off fat. Set aside. Trim & discard excess fat from cooked bee. Shred beef.