We were getting close to an empty deep freeze in the house. Eek! We had a steer at the butcher and I needed to get the freezer cleaned out soon! I found I had three Sirloin Tip roasts left. My general go-to is roast with potatoes and gravy or maybe barbeque beef. There surely had to be something else!
Our family eats tacos at least once a week. But it’s usually the ground beef kind. So I decided to shake it up a bit and say “Adios!” to same ol’ same ol’. And “Hola!” Sirloin roast! This incredibly versatile cut has just the right amount of fat to add flavor, but not so much that it’s swimming in it.
So here is a super easy way to change up your Mexican dishes using a beef roast. I will post future recipes using this same shredded beef because it is so multi-talented, multi-faceted, and multi-cultural with just the right seasoning!
A few Simple Steps to Green Chili Beef
Place a thawed beef roast into a slow cooker with a chopped onion,
chopped red pepper, 
a packet of taco seasoning
and ½ cup of water. Cook on low for 6 to 8 hours.
The last hour of cooking, shred the beef in the cooker with two forks. Then add a whole bottle of green chile salsa.
Cook for another hour on high. That’s it! Now it’s ready to be used in all your Mexican dishes. But the easiest and tastiest is on a tortilla with a little cheese. YUM!