Place chuck roast in crock pot. Pour green chile sauce, beef broth and tomato sauce over the top. Add cumin and garlic.
Cut an onion in half and place full onion rings on top of the roast to flavor. They will be removed when the roast is cooked and discarded.
Cook on low for 8-9 hours or until the meat falls apart easily.
Shred meat into a different container, strain juices from the crockpot and pour over shredded beef.
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|Serving Size: 1 Serving (1554g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2212 (65%)|
|Amt Per Serving||% DV|
|Total Fat 245.8g||328 %|
|Saturated Fat 98.9g||495 %|
|Monounsaturated Fat 105.3g|
|Polyunsanturated Fat 9.5g|
|Cholesterol 898.1mg||276 %|
|Sodium 1244.9mg||43 %|
|Potassium 4207.8mg||111 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 10g|
|Protein 265.2g||379 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3385
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