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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 360 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Place the roast, onion, bay leaves, black pepper, garlic powder, and vinegar in slow cooker; cover ingredients completely with water. Cover and cook on High setting until meat is very tender and falling apart, about 4 hours. | 2. Remove meat from slow cooker and discard liquids. Return meat to slow cooker; shred with fork and knife. Stir tomato sauce, chili powder, and salt into the shredded meat. Cover the cooker, and cook meat and sauce on High for an additional 2 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast	3	pounds	boneless	2937.6067	0.0	415.3449	142.2563
onion	1		chopped	64.0	14.944	1.76	0.16
bay leaf	3			-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
garlic powder	2	tablespoons		64.214	14.1096	3.2107	0.1416
white vinegar	1/4	cup	distilled	10.71	0.0238	0.0	0.0
tomato sauce	1	can		-	-	-	-
chili powder	1/4	cup		91.368	16.1028	4.361000000000001	4.6267
salt	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.