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.
