Shredded Salsa Verde Beef (Crock Pot)

If we are watching our carbs very carefully we eat this piled with shredded lettuce, shredded cheese and sour cream. If not we wrap it in flour tortillas (low carb or not) with shredded cheese and have burritos. Or brush the outside of the burritos with butter after they are rolled and bake in a 425 degree oven for 15 minutes for Chimichangas. Then top the burritos or chimichanga2 with shredded lettuce, salsa, sour cream and shredded cheese. Delicious!

• Ready In: 8 hrs 5 mins
• Serves: 8

Ingredients

• 2  lbs boneless beef chuck roast (or any inexpensive beef roast)
• 1  teaspoon salt
• 1  teaspoon pepper
• 1  teaspoon garlic powder
• 2  cups salsa verde (actually I use 2 - 7 oz can Herdez Salsa Verde)

Directions

1. Place roast in crock pot. sprinkle with salt, pepper and garlic salt. Pour salsa verde over roast.
2. Cover, and cook on Low for 8 hours. When done, the roast should shred easily with a fork.