In crockpot line with 2 large onions sliced Add 2 tablespoon minced garlic. Lay 3lb chuck roast on top. Cover with 1 8oz can salsa verde and 1 refill of can with water. Turn on low for 8 – 10 hours. Once cooked remove beef and shred. Retain juice with onions and garlic with beef. I like to make double batch. Eat half, freeze the other half for easy meal.

Ingredients

White rice cilantro lime ready rice is a great choice for these

2 cans Black beans rinsed and drained

Modified Pico traditional Pico is fixed onion, tomatoes and jalapeños I substitute green or sweet bell pepers here

Fresh avocado slices

Shredded lettuce or spinanch arugula mix

Top with Fiesta blend cheese, sour cream and salsa verde juice from beef

Directions

Prepare beef as above and shred beef

Assemble bowls with rice on the bottom followed by Black beans, Shredded beef

Then toppings (spinach arugala mix, Pico, fresh avocado slices, cheese, sour cream)Top with leftover juice from beef and extra salsa verde if desired

We did these for my husband’s birthday this year as a new twist on Cinco de Mayo. Full size loaded bowls accomplished by Tostitos scoops with traditional salsa and his birthday cake was Tres Leche that I let Publix bakery do. I do have my own recipe when i make it you can find it here. Food and family was wonderful for all.