Mexican Beef Roast

Source: Jenny Stockton via The Opelika Observer

Great as meat in a burrito (in a gluten-free tortilla) or tacos or as a topping for some nachos.  It’s always delicious served with salsa and guacamole.

Ingredients:

  • 1 beef arm roast
  • 1-2 Tbsp. chipotle chili powder (depending on desired spiciness)
  • 1 tsp. salt
  • 1 onion, thinly sliced
  • 1 stalk celery, thinly sliced

Preparation:
Place sliced onion and celery in the bottom of a large slow cooker.  Set roast on top and sprinkle with chipotle chili powder and salt.  Add ¼ cup water around roast, if desired.  Cook on high 5-6 hours, or until roast will shred with no difficulty.  Shred meat before serving.