Crock-Pot Cafe Rio Beef -- Spicy Beef

This is one of my most favorite dishes. You can use this beef in tacos, on a salad, burritos, chimmichangas, almost anything Mexican will work. I've even used it to make empanadas. Yummy!

For those of you familiar with Cafe Rio, this is my adaptation of their recipe:

Spicy Mexican Beef (Cafe Rio Beef)

3 lb Chuck Roast
2 cups salsa
1 cup beef broth
1 can tomato sauce
1 tablespoon cumin
3 cloves garlic
1 onion, cut into rings

1. Put the roast in the crock pot.
2. Mix salsa, broth, tomato sauce, cumin and garlic in the blender or food processor until smooth.
3. Pour mix over the beef.
4. Top with onion rings.
5. Cook for 7-8 hours on low.
6. Remove the onion and shred the meat, removing any visible fat.
7. Return to crock-pot juice and simmer for about an hour.

Serve as tacos with cheese, sour cream, tomatoes, lettuce, and beans.