ANN COX EASTES / MEXICAN BEEF ROAST
1 (3-5 lb) beef chuck roast
1 onion, coarsely chopped
1 (1.25-oz) pkg taco seasoning
1 (10-oz) can diced tomatoes and green chilies
1 (14-oz) can beef broth
1-1 ½ c taco sauce
Place roast, onion, taco seasoning, tomatoes and green chilies, beef broth and taco sauce in a slow cooker. Cook on LOW for 8-10 hours or on HIGH for 4-5 hours or until fork tender. Separate meat from sauce and place in containers to refrigerate. Skim fat from meat and sauce. When ready to serve heat sauce over medium heat until it thickens to desired consistency. Shred beef and warm to use as an entrée with black beans and Spanish rice. The beef may also be served in tacos, taco salads, tostados, enchiladas, nachos or in tortilla soup using beef broth and beef instead of chicken. If a less spicy flavor is desired, use barbecue sauce instead of taco sauce.
