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1
Place onion, tomatoes and garlic in the bottom of your slow cooker and place the roast on top.
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2
Add the green chilies and seasonings.
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3
Pour in the beef stock, cover the crock and cook on high for 6-7 hours or low for 8-9 hours.
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4
Turn the roast half way through cooking time.
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5
When the roast is cooked, remove it from the crock, shred the meat, and set it aside.
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6
I only shredded half of it the first time, and I stored the rest for later.
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7
Pour the vegetables and broth from the crock into a bowl, let it sit for a few minutes for the fat to separate some, and skim off the fat with a spoon.
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8
Its not necessary to remove it all.
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9
With a handheld immersion blender, blend the broth and vegetables until you reach your desired consistency.
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10
Heat up a skillet over medium high heat and add 1 tablespoon of olive oil.
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11
When oil is hot, add the shredded beef.
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12
Once the meat starts to get some caramelization, stir in 1/2 cup or so of the blended sauce.
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13
I only shredded up 1/2 of my carnitas meat, so if you are shredding it all, you may want to add more sauce.
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14
It just depends how saucy you want it.
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15
Adjust seasoning if needed.
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16
Serve on its own or on a flour/corn tortilla with toppings of your choice.
