Saturday, September 6, 2014

CROCKPOT ROAST WITH PEPPERS & TOMATILLOS

~ Sammy Lackner 

roast
Anaheim peppers
tomatillos
garlic
onion
salt
pepper
broth

Chop all the produce, then place in a crockpot with roast. Season with salt and pepper. Pour some broth over the top. Cook on low for four hours or until cooked completely. Shred beef before serving.

Notes: Use whatever amounts of all the ingredients that strike your fancy and whatever type of broth you have handy. Tim used 10-15 peppers, a ton of tomatillos, 4-5 cloves of garlic, one onion, and about a cup of chicken broth.  We served this over rice, but you could toss it all in a tortilla.


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