After 10 hrs at low ,the roast was unshreddable
I got this recipe from the AllYou magazine several years ago, and have kept this recipe in my binder since then. It's yummy and easy. If you thought it was bland, add a little salt. It depends on the kind of salsa used because some have lots more salt than others. I've had it turn out bland before when I used different salsas.
Surprisingly delicious. You definitely add more "mexican" spices for your taste but the basic recipe is great!
I added chopped onions, cumin, brown sugar, liquid smoke, 3 cloves of garlic, garlic powder, salt, pepper, and beef bouillon to the recipe. I also reduced the salsa to 16 oz. I poured the sauce over the meat. I cooked it on low for 12 hours and then left it on warm for five hours. It was WONDERFUL!!! So tender and flavorful! Served with chipotle corn and fresh guacamole. YUM!!
this was not a very good recipe....very bland.