2 pounds boneless beef, chuck or flank

1/2 cup chunky salsa

2 tablespoons brown sugar

1 tablespoon soy sauce

1 tablespoon dried cilantro

1 (15-ounce) can Mexican style tomatoes

1 clove garlic

2 tablespoons fresh lime juice

 

Trim the excess fat from the meat, if necessary.

Place the roast in crock pot.

In a bowl combine the remaining ingredients and mix well.

Pour over the meat.

Cover and cook, on low, for 8 to 10 hours.

Shred the meat with forks when done.

Serve over rice or in flour tortillas.

Add sour cream, shredded cheeses or other favorite toppings.

 

~The sauce can be drained to use on tortilla or thickened with corn starch to make a gravy-like sauce.~

Serves: 6 to 8.