3 lb chuck or rump roast
6 garlic cloves, chopped
2 bay leaves
1/4 c apple cider vinegar
2 T whole black pepper
Combine all ingredients in slow cooker. Cook for a minimum of 6 hours or until meat falls apart, adding water if necessary to keep covered. Cool meat and finely shred. Remove broth from slow cooker. Strain out and discard solid ingredients. Add meat back to slow cooker.
Add to slow cooker:
1 lg can tomato sauce
1/2 pound green chilies, roasted, skinned, and sliced
1/4 cup jalapeno juice
Add enough broth to keep moist. Cook 2 more hours. Serve with flour tortillas and roll like a burrito.
NOTES: I cook it overnight prior to shredding—shred in the morning, add remaining ingredients and let cook on low until dinner time.
I also serve with shredded cheese, avocado, sour cream, diced tomatoes, salsa, lime wedges, Spanish rice, and beans (black or refried or ranch). Serves a crowd and is relatively inexpensive. Great for big family gatherings! I freeze small portions if cooking just for myself and my husband and it does very well.
We warm the tortillas
Can substitute a can of jalapenos with the juice for the roasted green chilies.