Leigh Anne Wilkes
Good for feeding a crowd . From www.pimpmydinner.com
5 lb. roast (cross rib or sirloin tip)
2 medium yellow onions, sliced
1 (4oz.) can chopped green chilies
1/4 tsp. garlic powder
2 tsp. salt
1/2 tsp. cumin
juices from roast
Place roast in crock pot the evening before your meat. Put onions on meat. Cover and set on medium and cook all night. Remove roast next day. Put meat and juices in the fridge. Before dinner shred the meat and put back into the crock pot with juices and all other remaining ingredients, stirring occasionally over low heat.
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